Pecan pie muffins are a delightful fusion of two beloved treats, embodying the rich flavors of traditional pecan pie in a portable, muffin-sized format. I first stumbled upon this recipe during a festive gathering, and it quickly became a favorite among friends and family. These muffins are perfect for brunches, holiday breakfasts, or even a cozy evening snack. They bring all the nostalgia of pecan pie without the fuss of pie crust!
Why you’ll love this dish
You might be wondering why you should take the time to whip up these pecan pie muffins. Well, for starters, they are quick to prepare, making them an excellent choice for a last-minute treat! They bring that classic pecan pie flavor everyone loves—all while being portable and easy to enjoy on the go. Whether you’re hosting a holiday gathering or simply want a comforting kitchen aroma on a weekend morning, these muffins hit the sweet spot every time.
"These muffins are pure bliss! They remind me of my grandma’s pecan pie, but so much easier to make. Can’t get enough of them!"
Preparing Pecan Pie Muffins
Making pecan pie muffins is a straightforward process that rewards you with incredible flavor. It begins with gathering your dry ingredients and wet ingredients in separate bowls. You’ll whisk the dry items together, then combine the wet ingredients before bringing the mixtures together. The real star, however, is the pecan pie filling, which adds a sumptuous center to each muffin. Start to finish, the process is simple, allowing you to enjoy a fresh batch in no time!
What you’ll need
To whip up these delicious muffins, gather the following ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/4 cup packed brown sugar
These ingredients are easy to find and budget-friendly. Don’t forget, if you’re in a pinch, you can substitute regular milk for buttermilk, just add a teaspoon of vinegar to sour it.
