Name: Pecan Pie Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; ¼ cup brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, melted and cooled; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup buttermilk; 1 cup chopped pecans

If you’re in the mood for a bite-sized taste of Southern comfort, look no further than these Pecan Pie Muffins. Imagine everything you love about the gooey, rich classic pecan pie—sweet nuttiness, buttery crumb, and that caramelized aroma—captured in a muffin that’s supremely moist and delightfully easy to make. This recipe is my go-to for weekday breakfasts, lingering brunches, or whenever I need a little sweet escape with a cup of coffee. Best of all, they come together in about 30 minutes! Trust me, once you taste one, you’ll be making these Pecan Pie Muffins again and again.

Ingredients You’ll Need

The magic of Pecan Pie Muffins lies in a handful of simple, quality ingredients. Each one has a purpose: from the tenderizing buttermilk to those crunchy chopped pecans, every element shines to make these muffins utterly irresistible.

All-purpose flour: Provides structure and keeps the muffins light and fluffy. Spoon and level for best results.
Granulated sugar: Adds sweetness, creating that caramelized flavor reminiscent of traditional pecan pie.
Brown sugar: Offers depth, moisture, and a hint of molasses, making every bite more complex.
Baking powder: Ensures your muffins rise high and stay tender.
Baking soda: Works with the buttermilk for a perfect crumb.
Salt: Just a pinch to balance the sweetness and enhance all the flavors.
Unsalted butter, melted and cooled: Brings richness and classic pecan pie taste—cooling prevents curdling the eggs.
Large eggs: Add structure and help everything bind together.
Vanilla extract: A cozy, fragrant note that rounds out the nuttiness.
Buttermilk: Makes the muffins tender, moist, and ultra-soft—don’t skip it!
Chopped pecans: The star—toast them first for extra crunch and an irresistible, toasty aroma.

How to Make Pecan Pie Muffins

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with paper liners. This step ensures your Pecan Pie Muffins release easily and bake up with golden, crisp edges. If you want extra crunch, you can also lightly grease the tins and skip the liners.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mixing these ingredients thoroughly at the start creates an even base so each muffin bakes up consistently sweet and fluffy.

Step 3: Mix the Wet Ingredients

In a smaller bowl, whisk the melted (and cooled!) butter with the eggs, vanilla extract, and tangy buttermilk. Make sure your butter isn’t too hot, or it might scramble the eggs. This mixture is where the flavor begins, and it’s what gives Pecan Pie Muffins their trademark tender crumb.

Step 4: Bring it All Together

Pour the wet ingredients into the dry ingredients, gently folding together with a spatula or large spoon. Don’t overmix—just blend until you see no streaks of flour. The batter should look a bit lumpy; that’s your ticket to light, bakery-worthy muffins.

Step 5: Fold in the Pecans

Time for the main event! Gently fold in the chopped pecans (and take the extra step to toast them for 5 minutes in the oven if you can spare the time). You’ll see little jewels of nutty goodness dispersed throughout your batter. This is what transforms regular muffins into unforgettable Pecan Pie Muffins.

Step 6: Fill the Muffin Cups

Spoon the prepared batter into your muffin cups, filling each about three-quarters full. An ice cream scoop makes this step neat and ensures even muffins, but a couple of sturdy spoons work too.

Step 7: Bake to Golden Perfection

Slide the muffin tin into your preheated oven and bake for 18–20 minutes. The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

Step 8: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool a bit more—if you can wait that long! These Pecan Pie Muffins are delicious warm, especially when the pecans are still a little toasty.

How to Serve Pecan Pie Muffins

Garnishes

Dress up your Pecan Pie Muffins with a light dusting of powdered sugar, a dollop of whipped cream, or an extra sprinkle of chopped pecans. Even a tiny drizzle of maple syrup or caramel sauce can take things over the top, making each bite taste like a celebration.

Side Dishes

Pair your muffins with creamy Greek yogurt, a bowl of fresh berries, or a hot cup of coffee or tea. Their sweet, nutty flavor also complements savory options like scrambled eggs or a crisp bacon strip if you’re serving brunch.

Creative Ways to Present

Try splitting these muffins and spreading a little cinnamon butter on each half. They also make an adorable gift: pile a few into a rustic basket lined with a linen napkin, or stack them in a clear jar tied with ribbon for a thoughtful homemade treat.

Make Ahead and Storage

Storing Leftovers

Pecan Pie Muffins keep remarkably well. Store any leftovers in an airtight container at room temperature for up to three days. This keeps them soft and fresh, ready to grab for a quick breakfast or snack.

Freezing

These muffins freeze like a dream! Once completely cooled, wrap each one tightly in plastic wrap and place in a freezer-safe bag or container. They’ll stay perfect for up to two months. Just thaw on the counter overnight for a stress-free treat.

Reheating

To revive that just-baked warmth, pop a muffin in the microwave for about 15 seconds or heat in a low oven for 5 minutes. If they’re frozen, defrost at room temperature first or use your microwave’s defrost setting for a quick fix.

FAQs

Can I use oil instead of butter in Pecan Pie Muffins?

Butter gives Pecan Pie Muffins their signature rich flavor, but if you’re in a pinch, a neutral oil like canola or vegetable oil can be used. The taste will be a bit different, but the muffins will stay moist and tender.

Can I make Pecan Pie Muffins gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just be sure to check the texture, as gluten-free batters can vary in thickness. The results should still be deliciously nutty and moist.

Do I have to toast the pecans?

Toasting the pecans brings out a richer, deeper nutty flavor, but it’s not mandatory. If you’re short on time, just add them as is, but I highly recommend the extra step for truly next-level Pecan Pie Muffins.

Is there a dairy-free substitute for buttermilk?

You can make your own dairy-free “buttermilk” by mixing 3/4 cup unsweetened almond or soy milk with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using and your muffins will still be tangy and light.

Can I double the recipe?

Yes, this recipe doubles beautifully for a crowd! Just use two muffin tins, and rotate their positions halfway through baking if both won’t fit on the same oven rack. You’ll have plenty of Pecan Pie Muffins to share or freeze for later.

Final Thoughts

Whether you’re a die-hard pecan pie lover or just want to treat yourself to a delightfully sweet bake, these Pecan Pie Muffins offer all the indulgence you’re craving in an easy, no-fuss form. Give them a try—you seriously won’t regret it. I can’t wait for you to taste that first warm, nutty bite and see just how irresistible homemade Pecan Pie Muffins can be!