Pecan Pie Muffins

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¾ cup buttermilk (or milk + 1 tbsp vinegar)
• 1½ cups pecan halves, chopped (plus extra for topping)

For the Buttery Glaze:

• ¼ cup (½ stick) unsalted butter, melted
• ½ cup packed light brown sugar
• 2 tbsp heavy cream or milk
• ½ tsp vanilla extract
• Pinch of salt

🌰 Pecan tip: Lightly toast the pecans in a dry skillet for 3–5 minutes—depth of flavor is everything!

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.

2. Make the Batter

In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

Add eggs, one at a time, then vanilla. Mix until smooth.

Alternately add dry ingredients and buttermilk, beginning and ending with dry. Mix just until combined.

Fold in 1 cup chopped pecans.

3. Fill & Top

Divide batter evenly among muffin cups (fill to the top for bakery-style domes!).

Press 2–3 pecan halves into the top of each muffin.

4. Bake to Golden Perfection

Bake for 18–22 minutes, until a toothpick comes out clean and edges are golden.

Let cool in pan 5 minutes, then transfer to a wire rack.

5. Drizzle with Glaze

While muffins are still warm, spoon or drizzle the buttery glaze over the top.

💡 Make the glaze: In a small saucepan, melt butter over medium heat. Stir in brown sugar, cream, vanilla, and salt. Simmer 1–2 minutes until smooth. Cool 5 minutes before drizzling.

Tips for Muffin Perfection

• Don’t overmix—lumpy batter = tender muffins.
• Use room-temperature eggs—they blend smoother.
• Toast the pecans—raw pecans taste flat; toasted = rich and buttery.
• Make it ahead: Bake, cool, and freeze (unfrosted) for up to 2 months. Thaw and glaze before serving.
• Double the glaze if you love extra gooeyness!

Delicious Variations

• Maple Pecan: Replace 2 tbsp brown sugar in glaze with pure maple syrup
• Bourbon Pecan: Add 1 tbsp bourbon to the glaze
• Gluten-Free: Use 1:1 GF flour blend + ½ tsp xanthan gum
• Vegan: Use plant-based butter, flax eggs, and oat milk
• Mini Muffins: Bake 12–15 minutes for bite-sized treats

Serving Suggestions

• Holiday brunch: With coffee or spiced cider
• Dessert upgrade: Serve warm with vanilla ice cream
• Gift idea: Package 4 in a cellophane bag with a ribbon
• Potluck star: Arrange on a rustic platter with extra pecans

Frequently Asked Questions (FAQs)

Q: Can I use walnuts instead of pecans?
A: You can—but pecans are traditional for their buttery sweetness. Walnuts are earthier and more bitter.

Q: Why are my muffins dry?
A: Likely overmixed batter or overbaked. Stick to 18–22 minutes and mix just until combined.

Q: Can I skip the glaze?
A: Yes! The muffins are delicious on their own—but the glaze adds that true “pecan pie” finish.

Q: Can I make these ahead?
A: Absolutely! Bake and freeze (unfrosted). Glaze the day of serving.

Final Thoughts: Holiday Flavor, Simplified

Pecan Pie Muffins aren’t just a recipe—they’re a celebration of tradition, made modern and manageable. With their tender crumb, nutty crunch, and buttery glaze, they’re the kind of treat that sparks joy, earns recipe requests, and makes ordinary mornings feel special.

So chop those pecans, soften that butter, and bake a batch that doesn’t just feed people—but brings them comfort, nostalgia, and a taste of home.

Made these and felt that wave of holiday joy? I’d love to hear your twist—did you go maple? Add bourbon? Share your muffin triumph in the comments below—or tag me on social. And if you know someone overwhelmed by holiday baking, send them this recipe. You’ll be their new kitchen hero! 🥧✨💛