Pecan Pie Muffins: A Delightful Treat


  • 1 cup packed light brown sugar
  • ½ cup all-purpose flour
  • 2 cups chopped pecans
  • 2/3 cup butter, softened
  • 2 eggs, beaten


  1. Preparation: Preheat your oven to 350 degrees F. Generously grease mini or regular muffin cups.
  2. Mix Dry Ingredients: In a medium bowl, combine brown sugar, flour, and chopped pecans.
  3. Prepare Wet Ingredients: In a separate bowl, beat together softened butter and beaten eggs.
  4. Combine: Stir in the dry ingredients into the wet mixture until just combined.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about 2/3 full.
  6. Bake: Bake mini muffins for 12-13 minutes or regular size muffins for 15-17 minutes, until golden brown.
  7. Cool and Serve: Allow the muffins to cool slightly, then run a knife around the edge of each muffin to loosen and pop them out.

Tips and Variations:

  • Greasing is Key: Ensure to grease the muffin cups generously to prevent sticking.
  • Gooey Center: For a gooey pecan pie center, slightly under-bake the muffins.
  • Serve Warm: These muffins are best enjoyed warm for the ultimate taste experience.

How to Store:

  • Store leftover pecan pie muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for up to 3 months.

Q: Can I use a different type of nut?
A: Yes, you can substitute pecans with other nuts like walnuts or almonds for a different flavor profile.

Q: Can I make these muffins ahead of time?
A: Absolutely! These muffins can be baked ahead of time and reheated in the oven or microwave before serving for a fresh-out-of-the-oven taste.

Q: Can I use margarine instead of butter?
A: While margarine can be substituted for butter, keep in mind that it may affect the flavor and texture of the muffins slightly. Butter typically yields a richer taste.

Enjoy these delightful pecan pie muffins as a perfect treat for any occasion!

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