Description
Delight in these rich and flavorful Pecan Pie Brown Sugar Muffins, combining the moist texture of classic muffins with the sweet, nutty essence of pecan pie. Enhanced with warm cinnamon and a buttery pecan topping, these muffins make a perfect treat for breakfast or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- ½ cup unsalted butter (melted)
- 1 cup light brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 2 tsp vanilla extract
Pecan Topping
- 1 cup finely chopped pecans
- ½ cup whole pecan halves
- ¼ cup brown sugar
- 2 tbsp melted butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Combine butter and sugar: In a large bowl, mix the melted unsalted butter and light brown sugar together until the mixture becomes smooth and creamy.
- Add wet ingredients: Beat in the eggs, sour cream, whole milk, and vanilla extract, stirring until the batter is well combined.
- Incorporate dry ingredients: Gradually fold the flour mixture into the wet ingredients gently, mixing only until just combined to maintain a tender muffin crumb.
- Prepare pecan topping: In a small bowl, blend the finely chopped pecans, brown sugar, and melted butter to create a crumbly topping.
- Fill the muffin cups: Spoon the batter into each muffin cup, filling about three-quarters full. Evenly sprinkle the pecan topping over each muffin and gently press a whole pecan half on top for decoration and added crunch.
- Bake the muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra moisture, use full-fat sour cream and whole milk as specified.
- Do not overmix the batter to keep the muffins tender and fluffy.
- The pecan topping adds great texture and flavor; don’t skip it!
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version.
