Name: Pecan Pie Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup brown sugar, packed; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 cup pecans, chopped; 1/4 cup maple syrup

These warm, moist muffins are filled with the sweet flavors of a classic pecan pie, making them perfect for both breakfast or dessert. The delightful combination of cinnamon, brown sugar, and crunchy pecans in every bite makes these muffins a comforting treat, whether it’s for a chilly morning or an afternoon snack.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup buttermilk

1 large egg

1/4 cup butter, melted

1 teaspoon vanilla extract

1 cup pecans, chopped

1/4 cup maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, I whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, I combine the buttermilk, melted butter, egg, and vanilla extract.

I add the wet ingredients to the dry ingredients and stir until just combined. It’s important not to overmix to keep the muffins light and fluffy.

Gently, I fold in the chopped pecans.

I spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

To give them that pecan pie touch, I drizzle about 1 teaspoon of maple syrup over the top of each muffin.

I bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.

After baking, I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

I love to get creative with these muffins and sometimes add a few variations! For a richer taste, I swap the buttermilk for whole milk or add a spoonful of sour cream to the batter for an extra moist texture. I’ve also tried sprinkling a bit of brown sugar on top before baking for a crunchy, caramelized topping. If I’m feeling extra indulgent, I drizzle a bit more maple syrup on top right before serving. For a nut-free version, I replace the pecans with chocolate chips, which still gives a lovely contrast of flavor.

Storage/Reheating

These muffins store well for a few days. I keep them in an airtight container at room temperature, and they stay fresh for about 3 days. If I want to keep them longer, I freeze them in a zip-lock bag, and they last for up to 2 months. To reheat, I simply pop them in the microwave for 20-30 seconds or warm them in the oven for a few minutes at 350°F.

FAQs

Can I make these muffins ahead of time?

Yes! I often make these muffins the night before and store them in an airtight container. They still taste great the next day!

Can I substitute the buttermilk with regular milk?

If I don’t have buttermilk on hand, I use regular milk, but the texture might be slightly different. To mimic buttermilk, I add a teaspoon of vinegar to a 1/2 cup of regular milk, letting it sit for 5 minutes before using it in the recipe.

Can I use a different nut instead of pecans?

Absolutely! Walnuts or almonds are great alternatives if I’m not a fan of pecans. You can even skip the nuts for a smoother muffin if I prefer.

How can I make these muffins gluten-free?

To make these muffins gluten-free, I swap the all-purpose flour for a gluten-free flour blend. I find that using a one-to-one ratio works well, and the muffins turn out just as tasty.

Can I make these muffins vegan?

Yes! To make them vegan, I substitute the buttermilk with a plant-based milk (like almond milk) and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). The butter can be replaced with vegan butter or coconut oil.

Conclusion

These pecan pie muffins are a delightful twist on a classic dessert. The warm spices, sweet maple syrup drizzle, and crunchy pecans make them irresistible whether I’m serving them for breakfast or as a treat after dinner. They’re simple to make and offer a cozy, comforting bite every time. I always keep this recipe in my back pocket for when I need a crowd-pleasing, easy-to-make muffin!

Recipe: