Pecan Pie Muffins

Ouadie Rhabbouron

 Pecan Pie Muffins!!

Recipe Card

Ingredients (Makes 18 mini muffins or 9 regular muffins)

  • 1 cup packed light brown sugar

  • ½ cup all-purpose flour

  • 1 cup chopped pecans (plus optional pecan halves for topping)

  • ⅔ cup butter, softened (about 11 tablespoons)

  • 2 large eggs, beaten

Instructions

  1. Preheat oven – Preheat oven to 350°F (175°C). Generously grease your muffin tin (mini or regular size). Don't skip this step — these stick easily!

  2. Mix dry ingredients – In a medium bowl, stir together brown sugar, flour, and chopped pecans until well combined.

  3. Mix wet ingredients – In a separate bowl, beat together softened butter and beaten eggs until well combined.

  4. Combine – Pour wet ingredients into dry ingredients and stir until just moistened. Don't overmix — you want some texture variation.

  5. Fill muffin cups – Spoon batter into prepared muffin cups, filling each about ⅔ to ¾ full. (Note: There's no leavening agent in this recipe, so these won't rise much.)

  6. Optional topping – About 15 minutes into baking, you can pull them out and place a pecan half on top of each muffin, then return to finish baking. This is purely for looks.

  7. Bake – Bake for 15–17 minutes for regular muffins, or 12–13 minutes for mini muffins. Bake until a toothpick inserted into the center comes out clean.

  8. Remove immediately – Let cool in pan for just a minute or two, then run a knife around the edge of each muffin and pop it out. Serve warm!

⏱️ Total Time: About 30 minutes

Pro Tip: These are best enjoyed warm. They have crispy, chewy edges and a soft, gooey center — basically a bite-sized pecan pie. Underbaking by a minute or two gives them an even more gooey center if you prefer.