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Gooey Pecan Pie Brown Sugar Muffins

A close-up of a delicious pecan pie muffin with a bite taken out, showing the moist interior and sticky pecan topping.
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Bake these easy Pecan Pie Muffins that taste like the classic dessert but in a convenient, single-serving format. They feature a moist crumb, rich brown sugar sweetness, and plenty of pecans, making them perfect for holiday mornings or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 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 whole or large pecan halves for topping
  • 1/4 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the 2 whole eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the 1/2 cup of chopped pecans.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Prepare the gooey topping: In a small bowl, whisk together the corn syrup, granulated sugar, and 1 egg yolk until smooth.
  9. Spoon about 1 teaspoon of the topping mixture over the batter in each muffin cup. Place a few pecan halves on top of the topping on each muffin.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer pecan flavor, lightly toast the chopped pecans before folding them into the batter.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe makes muffins that taste like a single serving pecan pie; they are best enjoyed the day they are made for the best gooey texture.

Nutrition

Find it online: https://carlacooking.com/pecan-pie-muffins-recipe-easy-gooey/