These mini pecan pie muffins taste just like pecan pie and are quick and easy to make! They’re gooey with a delicious caramel and pecan flavor.
Back when I just started the blog, a friend of mine gave me a beautiful recipe card with this pecan pie muffin recipe and told me that I had to make it. Unfortunately, the card easily got lost in my messy drawer, and I forgot about it, until I finally organized my mess this week (yep, it’s about time) and found it. I decided to give it a try, and I’m so glad I did!
These little bites are so yummy and addictive. It’s a good thing I had to save some for the next day to take photos, otherwise I’d eat the whole batch in 5 minutes. And yes, I’m being serious.
Do they really taste like pecan pie?
Yes, they do! I love pecan pie so much, I’ve created several pecan pie recipes in various forms, including my pecan pie brownies and chocolate pecan pie. These muffins are like a gooey sticky pecan pie filling, but in muffin form (they’re as good as they sound, I promise). The brown sugar gives them a caramel flavor, and with the butter and pecans they taste just like a nostalgic pecan pie.
They are so easy to make, they’ll be ready in no time! 10 minutes of preparation, short baking time, short cooling time, and then straight into your belly, one after the other.
How to make pecan pie muffins
This recipe takes about 5 minutes to put together! Here’s how to make them.
- Combine the dry ingredients and pecans. In a bowl, mix together the flour, baking powder, salt, and pecans.
- Whisk together the eggs and sugar. In a separate bowl, whisk the eggs and sugar together until airy and light in color, about 30 seconds. Add the melted butter and vanilla extract and combine.
- Combine. Add the dry ingredients to the wet, combining gently to avoid overmixing. I like to use a spatula to help do this because it aggravates the batter less, which will help prevent your muffins from being dense.
- Bake. Pour the batter into your prepared muffin pans and bake until a toothpick inserted comes out clean.
Tips for making perfect pecan pie muffins
- Make sure to grease your muffin pan well. These muffins are sticky, so greasing the pan is necessary to prevent them from sticking to the pan. I used a silicone muffin pan, so it was easy! If you have one, make sure to use it. I greased it as well.
- You can also make standard size muffins with this recipe. I baked a few standard-size muffins to see if it works well too, and it does. I do prefer the mini ones though, because these muffins are ideal as a small bite. If you want to make 12 standard size muffins, I recommend multiplying this recipe by 1.5 to ensure you have enough batter. You should also increase the baking time by a few minutes because the muffins will be larger.
- Don’t overmix the batter. Doing so will result in tougher, more dense muffins (and we’re going for light and fluffy here)
More amazing pecan recipes
- Sweet Classic Pecan Pie. This classic pecan pie recipe has a buttery, flaky pie crust and is filled with the most luscious, decadent pecan pie filling.
- Chocolate Pecan Espresso Cake. Tender, moist, and bursting with rich, delicious flavors. A holiday hit!
- Coffee Nut Shortbread Cookies. Buttery, crumbly shortbread cookies are combined with toasty pecans for a truly exquisite cookie.
- Maple Sticky Buns. Sticky and sweet, no other sticky buns can quite measure up.
- Pecan Pie Bars. Just like pecan pie, but in bar form.
Pecan Pie Muffins
- ½ cup (70 g) all-purpose flour
- 1 cup coarsely chopped pecans
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (200 g) light brown sugar
- ½ cup (1 stick/115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
Preheat oven to 375°F/190°C. Grease well 24 mini muffin cups. It's best to use a silicone pan. Don't skip that part because these muffins are sticky.
In a large bowl mix together flour, pecans, baking powder, and salt.
In a medium bowl whisk eggs and sugar for 1 minute until well combined. Stir in melted butter and vanilla extract. Add the mixture to the flour mixture and mix until combined.
Divide the mixture between the muffin cups, filling them almost all the way to the top. Bake for 11-13 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow pan to cool for several minutes, then run a knife around the edges of the muffins cups, and gently remove from pan.
Muffins will keep for 5 days in the fridge. They can also be frozen for up to 2 months. To thaw, leave them at room temperature for an hour or overnight in the fridge.