Pecan Pie Muffins
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All you need is 5 ingredients to make these moist and deliciously rich pecan pie muffins, which have all the flavors and the smell of a freshly baked pecan pie.
Raise your hand if you love pecan pie. It’s one of those must-make desserts every Thanksgiving and holiday season, right? Down South, we can never resist a pecan pie. Well, if you love a Southern pecan pie as much as the next Southerner, you’re in for a treat today with this pecan pie muffin recipe. I first posted this recipe for pecan pie muffins back in October of 2008. It’s been a family favorite for quite a long time.
But frankly, there’s a lot to love. This is such an easy muffin recipe and you only need 5 ingredients: flour, brown sugar, butter, eggs, and pecans. Then all you have to do is combine the dry ingredients, combine the wet ingredients, and add them together. Then place the muffin batter into a muffin tin and bake. From start to finish the recipe takes about 30 minutes.
These decadently rich Southern pecan pie muffins have all the flavors and the smell of a freshly baked pecan pie, just in muffin form. These densely moist pecan-studded muffins are a beloved fall treat and perfect for breakfast, coffee breaks, church potlucks, or any other excuse you can come up with to make them.
Recipe Ingredients
- Brown sugar
- All-purpose flour
- Eggs
- Butter
- Pecans
How To Make Pecan Pie Muffins
Place brown sugar, flour, and chopped pecans in a large bowl.
Stir this up until it’s mixed up well.
Beat eggs in a separate mixing bowl with a wire whisk until just foamy.
Stir in the cooled but melted butter and beat again to combine.
Make sure your butter is melted but cooled. We don’t want it hot enough to cook the eggs.
Pour the wet ingredients into your dry ingredients.
Mix all of that up with a spoon until just moistened.
Look at that! It smells and tastes like pecan pie at this point.
Grease your muffin tin well (I used cooking spray) and if you use muffin papers, you still need to spray them.
Make sure you don’t skip this step. Spray either the tin OR the papers, whatever you use has to be sprayed.
Fill cups 2/3 full and bake at 350 for 20-25 minutes or until done.
Insert a toothpick in the center of a muffin and if it comes out clean, they’re done.
Remove the baked muffins from the pan immediately and allow them to cool on a wire rack.
Oh, how pretty!
Ring the bell and watch the stampede.
Oh my goodness, are these ever good! If you want something different in a muffin, if you want a real treat, if you want to pamper yourself, EAT THESE!
Enjoy!
Storage
- Store leftover pecan pie muffins in an airtight container at room temperature for up to 5 days. You can reheat them in the oven, air fryer, or microwave if you like, let them sit at room temperature for a few minutes, or serve them cold. It’s up to you.
- You can also freeze muffins for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Recipe Notes
- I use dark brown sugar because I like a stronger flavor but you can use light or dark, whichever you prefer or have on hand.
- For extra flavor, add 1 teaspoon of almond extract or vanilla extract when you’re combining the wet and dry ingredients.
- On the other hand, you could also add 1/2 teaspoon of ground cinnamon and/or 1/4 teaspoon of ground nutmeg.
- For a decorative touch, top each unbaked muffin with one pecan half before baking.
Recipe FAQs
Can I use other types of nuts?
Absolutely! Chopped walnuts are a frequent substitution for pecans and would work perfectly. Other nut types I’d recommend are almonds and macadamia nuts.
Why don’t you use a leavening agent?
These pecan muffins are meant to be dense muffins that don’t rise. Leavening agents like baking powder and soda would change this texture.
How do you make chocolate pecan pie muffins?
To make chocolate pecan pie muffins, fold in 1/2 cup of mini chocolate chips when you combine the wet and dry ingredients.
How do you make moist muffins?
The key to moist muffins is to mix together the wet and dry ingredients separately and then to not overmix the batter. Just mix until combined, that’s it!
Can I make mini pecan pie muffins?
Absolutely! Follow the steps and just use mini muffin liners in a mini muffin tin and reduce the cooking time by about 5 minutes.
How do you serve pecan pie muffins?
Now, these obviously taste delicious as is. But I love to serve them warm with a spread of butter. For dessert, I’ve also been known to be a little indulgent and enjoy a pecan pie muffin with a scoop of vanilla ice cream… and a drizzle of caramel sauce.
Check out these other perfect pecan desserts:
Ingredients
- 1 cup chopped pecans
- 1 cup light or dark brown sugar
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup melted butter or margarine
Instructions
- Combine the first three ingredients in a large bowl and stir to combine.1 cup chopped pecans, 1 cup light or dark brown sugar, 1/2 cup all-purpose flour
- In a separate mixing bowl, beat eggs until foamy. Stir together eggs and melted but cooled butter.2 eggs, 1/2 cup melted butter or margarine
- Combine wet ingredients with the dry ingredients and stir until just moistened.
- Place muffin liners in a muffin pan and coat them with cooking spray. Spoon the muffin batter into each lined muffin cup, filling 2/3 full.
- Bake at 350 for 20 to 25 minutes or until done. Remove muffins from the pan immediately.
Nutrition
Thank you so much for reading SouthernPlate!
Christy,
I’ve found a recipe called Pecan Pie Sticks, which sounds like this recipe, with a few changes. Is Pecan Pie Muffins able to be cooked by making pecan sticks? The dough is spread on a jelly roll pan and brushed with a egg white mixture. What will happen if I just spread this muffin mix on a broad cookie sheet and cook until done? The dough is cut into strips while it is still warm, otherwise it will break into pieces when cut.
I don’t want to waste my delicious Pecan Pie Muffins by spreading it on a large cookie sheet and it not work…..
HELP! I’ve made these Pecan PIe Muffins and I can’t stop!!!
No kidding, I even eat the dough before it’s cooked, it’s just addictive, whether it’s cooked, raw, hot to room temperature, to refrigerated and cool….my friends are in the same sad shape and we’re outgrowing our clothes!
Just kidding, but not by much, this is a wonderful recipe and you can make it dressed up by adding frostings, which it doesn’t need, or served plain, which is our favorite.
I don’t know to thank you or not for this recipe, I have to at least triple each batch, 9 muffins won’t last until their cooled.
I do love your recipes, so easy and delightful to serve in a formal setting or to a group of friends just sitting around the kitchen table comparing cookbooks.
Your site has quickly become our most favorite site, and you’ve become a member of the family.
May God bless you and yours.
Hey Christy! I just had to tell you that last night for dinner I made the Country Casserole. My picky eaters (my daddy, 9 year old son, & 5 year old daughter) really liked it. They told me I could make it again. I also made another batch of the muffins. I had them ready to go in the oven as soon as we sat down to dinner. After I got them out of the oven & placed them on the cooling rack everyone was finished eating. I sat them in the middle of the kitchen table. I looked over & my daddy had one already in his hands splitting it open & smothering it with butter. All he could do was roll his eyes & nod his head. The next thing I know my husband had gotten the vanilla ice cream out. He had put the ice cream on the muffin. After eating one smothered in butter & the other drowning in ice cream, he still is not sure which he liked better. Out of 18 muffins, I think we only had about 10 left. My daddy told me that I could make these anytime I wanted.
OH MY GOSH! I am not a big pecan pie fan but these muffins are great. I made a single batch this past Saturday & I licked the bowl clean! My husband got up right as I was taking them out of the oven & after smothering his in butter, he told me that I could make thses any time. I made up 2 more batches & took some to my parents. After just one bit, my dad told my mom that they were not any good & she shouldn’t eat one. He has asked me to cook some tonight while we are at their house for dinner. Thanks for the easy recipe!
These are the most delicious muffins I’ve ever eaten and they have to be hidden if you want to eat any….else, if you don’t hide them, they WILL be gone when you check the plate the next time you’re near it.
For them to be so simple and easy to make, they taste like a million dollars, should be called Million Dollar Pecan Pie Muffins, but hey! These are beyond description, but they are amazinly tasty, just like pecan pie!
I have this exact same recipe and been cooking many, many batches each year (thanks to our 7 pecan trees in our yard). Everyone is soo amazed at how simple the recipe is and the wonderful taste. They don’t last long at our house.
Thanks for sharing all of your family recipes and stories. You now have several more followers since I’ve been telling everyone at work about Southern Plate.
So glad to find your recipe for pecan-pie-muffins and will make this weekend and share with the neighbors(maybe). This means I will save half the batch for me to savour at my lesiure. I usually have a batch of pecans in the freezer, so I am all set to go. Thanks!