Pecan Pie Muffins
Delicious and easy-to-make muffins that capture the flavors of traditional pecan pie. Perfect for breakfast or a sweet snack!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level for accuracy.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Let cool a bit before adding eggs.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup corn syrup
- 1/4 cup milk
Add-ins
- 1 cup chopped pecans Feel free to add more for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: melted butter, eggs, vanilla extract, corn syrup, and milk. Mix well until everything is combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix!
- Fold in the chopped pecans gently.
Baking
- Divide the batter evenly among the muffin cups.
- Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool slightly before serving.
Notes
Serve warm, optionally sprinkle with powdered sugar. Store in an airtight container at room temperature for about 2 days or freeze individually for up to 3 months.