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The Ultimate Easy and Gooey Pecan Pie Muffins with a Crunchy Brown Sugar Topping

Close-up of a pecan pie muffin cut in half showing the moist interior and gooey pecan topping.
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Make these pecan pie muffins for a quick fall breakfast or a satisfying dessert. They feature a rich, buttery flavor, a gooey center, and a crunchy pecan streusel topping. This recipe is simple and delivers classic Southern dessert taste in a portable muffin form.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, divided
  • 1/4 cup light corn syrup

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 3/4 cup of the brown sugar until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix only until just combined; do not overmix the batter.
  6. In a small bowl, stir together the corn syrup, the remaining 1/4 cup of brown sugar, and 1/2 cup of the chopped pecans. This is your gooey filling.
  7. Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Place about one teaspoon of the pecan filling mixture into the center of each muffin cup.
  9. Combine the remaining 1/2 cup of chopped pecans with a small pinch of brown sugar to create the streusel topping. Sprinkle this topping over the filling in each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part (avoiding the gooey center) comes out clean.
  11. Let the pecan pie muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra indulgent touch, drizzle the tops with melted caramel sauce just before serving warm.
  • If you want mini pecan pie muffins, reduce the baking time to 12 to 15 minutes.
  • You can substitute buttermilk with regular milk mixed with 1/2 teaspoon of white vinegar, letting it sit for 5 minutes before using.

Nutrition

Find it online: https://gourmetgaze.com/pecan-pie-muffins/