Description
Pecan Pie Muffins are a delightful twist on the classic pecan pie, combining the rich, nutty flavor of pecans with the soft, fluffy texture of muffins. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Brown sugar: ½ cup (100 g), packed
- Granulated sugar: ¼ cup (50 g)
- Baking powder: 1 tablespoon (15 g)
- Salt: ½ teaspoon (3 g)
- Eggs: 2 large
- Milk: ½ cup (120 ml)
- Vanilla extract: 1 teaspoon (5 ml)
- Chopped pecans: 1 cup (120 g)
- Melted butter: ½ cup (115 g)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by lining it with paper liners or greasing it with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, and salt.
- In another bowl, beat the eggs and then add the milk, vanilla extract, and melted butter. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold them together. Then, fold in the chopped pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter to avoid dense muffins.
- Measure ingredients accurately for the best results.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pecan Pie Muffins, Muffin Recipe, Dessert, Breakfast