Pecan Pie Brown Sugar Muffins Recipe
These Pecan Pie Brown Sugar Muffins combine the classic flavors of pecan pie with the moist, tender crumb of a muffin. Featuring a rich brown sugar batter enhanced with cinnamon and sour cream, each muffin is topped with a buttery pecan crumble and whole pecan halves for a delightful crunch. Perfect for breakfast, brunch, or a sweet snack, these muffins bring a cozy, nutty sweetness to the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Pecan Topping
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined. This ensures the leavening agents and spices are well distributed.
- Combine Wet Ingredients: In a larger bowl, mix the melted unsalted butter with the packed light brown sugar until the mixture is smooth and creamy. This base gives the muffins their rich sweetness.
- Add Eggs and Dairy: Incorporate the eggs, sour cream, whole milk, and vanilla extract into the wet mixture. Stir gently until the batter is smooth and well combined, but avoid overmixing to keep muffins tender.
- Fold in Dry Ingredients: Gently fold the whisked dry ingredients into the wet batter. Mix just until there are no streaks of flour remaining; overmixing can lead to tough muffins.
- Prepare Pecan Topping: In a small bowl, combine finely chopped pecans, brown sugar, and melted butter. This will create a buttery, crunchy topping for the muffins.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to give space for rising.
- Add Topping and Pecan Halves: Spoon the pecan topping mixture over each muffin. Then, gently press one whole pecan half onto the top of each for visual appeal and extra crunch.
- Bake Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes to set. Then transfer them to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Ensure butter is slightly cooled after melting to avoid cooking the eggs or curdling the batter.
- Do not overmix the batter to keep muffins light and fluffy.
- You can toast pecans before chopping for a deeper nutty flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pecan pie muffins, brown sugar muffins, cinnamon muffins, nutty breakfast muffins, homemade muffins, pecan topping, breakfast treats
