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Gooey Pecan Pie Muffins with Crunchy Brown Sugar Topping

Close-up of a pecan pie muffin with a bite taken out, revealing a moist, light interior and sticky pecan topping.
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Make these Pecan Pie Muffins for a simple, satisfying treat that captures the rich flavor of classic pecan pie without the fuss of a full crust. They feature a tender muffin base, a gooey center, and a crunchy brown sugar pecan topping, perfect for breakfast or dessert.

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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, plus 1/2 cup for topping
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 teaspoon salt (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 1 cup of brown sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix. Fold in the 1/2 cup of chopped pecans.
  6. Prepare the gooey filling: In a small bowl, whisk together the corn syrup, granulated sugar, and 1/4 cup brown sugar until smooth.
  7. Prepare the crunchy topping: In another small bowl, mix the remaining 1/2 cup chopped pecans, 1/4 cup brown sugar, and 1/4 teaspoon salt.
  8. Fill each muffin liner about two-thirds full with the batter.
  9. Spoon about 1 teaspoon of the gooey filling mixture into the center of the batter in each cup.
  10. Sprinkle the crunchy pecan topping mixture evenly over the top of the batter in each cup.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean. The center should remain slightly soft.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a quick grab and go breakfast, these muffins store well in an airtight container at room temperature for up to three days.
  • If you want a richer Southern pecan flavor, use dark brown sugar in the batter instead of light brown sugar.
  • These are excellent served warm with a cup of coffee for a fall breakfast treat.

Nutrition

Find it online: https://cookingbycarla.com/pecan-pie-muffins-gooey-brown-sugar-topping/