Description
These Pecan Pie Brown Sugar Muffins are a delightful treat combining the rich, nutty flavor of pecans with the sweet depth of brown sugar. Perfectly tender and moist, these muffins are ideal for breakfast or an indulgent snack. With a buttery texture and crisp golden top, they satisfy pecan pie cravings in muffin form.
Ingredients
Scale
Dry Ingredients
- 220 grams light brown sugar, packed
- 65 grams all-purpose flour
- 200 grams pecans, roughly chopped
Wet Ingredients
- 150 grams unsalted butter, softened
- 2 large eggs, beaten
Instructions
- Preheat and prepare pans: Preheat oven to 175°C (350°F) and generously grease mini or regular muffin cups to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, thoroughly combine the packed brown sugar, all-purpose flour, and roughly chopped pecans to distribute flavors evenly.
- Blend wet ingredients: In a separate bowl, beat the softened unsalted butter together with the beaten eggs until the mixture is smooth and well blended, ensuring a creamy base.
- Combine wet and dry mixtures: Gently fold the dry ingredients into the wet mixture, stirring carefully just until combined to avoid overmixing which can toughen the muffins.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffins in the preheated oven and bake for 12–13 minutes if making mini muffins or 15–17 minutes for regular size muffins, until they become golden on top and a toothpick inserted comes out clean.
- Cool and remove: After baking, run a knife around the edges of each muffin to loosen them, then carefully lift the muffins out of the pan to cool slightly before serving.
Notes
- Be sure not to overmix the batter to keep muffins tender.
- Use unsalted butter to control salt levels; add a pinch of salt if desired for balance.
- Chopped pecans can be toasted lightly beforehand for a deeper flavor.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If using mini muffin pans, reduce baking time accordingly to prevent overbaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
