Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or generously grease it.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over mix! Gently fold in the chopped pecans.
- In a small bowl, mix the corn syrup and the brown sugar together to form the pecan pie filling.
- Fill each muffin cup halfway with batter, then spoon a tablespoon of the pecan pie filling into the center. Cover it with the remaining batter.
- Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the muffin. Allow them to cool before serving.
Best ways to enjoy it
These pecan pie muffins are heavenly on their own, but you can take them up a notch with a few simple serving suggestions. Try pairing them with a dollop of whipped cream for a dessert-like indulgence. If you’re feeling festive, a sprinkle of powdered sugar can elevate their presentation, especially for gatherings. For drinks, serve them alongside a warm cup of coffee or cinnamon-infused tea for a comforting afternoon treat!
Keeping leftovers fresh
To ensure your pecan pie muffins stay delicious, allow them to cool completely before storing. Place them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you’d like to keep them longer, they freeze beautifully! Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be enjoyed even after a couple of months in the freezer—perfect for those moments when you need a quick treat!
Helpful cooking tips
- Room temperature ingredients: For the best texture, make sure your eggs and buttermilk are at room temperature before mixing.
- Don’t overmix: Stir the batter until just combined to avoid tough muffins. A few lumps are perfectly okay!
- Nut-free option: If you have nut allergies, simply leave out the pecans and add chocolate chips for a delicious chocolate twist.
Creative twists
Feeling adventurous? There are plenty of ways to customize your pecan pie muffins! Consider adding a swirl of chocolate or caramel sauce into the batter for an extra treat. You could also mix in different nuts, like walnuts or almonds, or spice it up with a pinch of cinnamon or nutmeg. For a healthier version, swap some of the all-purpose flour for whole wheat flour, or try using maple syrup instead of granulated sugar for a more natural sweetness.
Common questions
How long do these muffins take to prepare?
The prep time for these muffins is around 15-20 minutes, with an additional 20-25 minutes baking time, making them a quick and satisfying treat.
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk! Just add one teaspoon of vinegar to regular milk and allow it to sit for about 5 minutes to sour.
How do I store leftover muffins?
After cooling, store your muffins in an airtight container at room temperature for up to three days or refrigerate for up to a week. They also freeze well if you wrap them tightly!
