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The Ultimate Gooey Pecan Pie Muffins: Easy Recipe for Breakfast or Dessert

A close-up of a single pecan pie muffin topped with sticky caramel glaze and chopped pecans.
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Make these easy Pecan Pie Muffins to capture the rich, gooey flavor of classic pecan pie in a convenient, handheld breakfast or dessert format. They feature a tender muffin base and a sweet, crunchy pecan topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup packed brown sugar (for topping)
  • 1 large egg (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 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, granulated sugar, and 1/2 cup brown sugar until light and fluffy. This step is key for texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the buttermilk and 1 teaspoon vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until you have a smooth batter. Do not overmix.
  6. Gently fold in 1/2 cup of the chopped pecans into the batter.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Prepare the pecan pie topping: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth.
  9. Spoon about 1 tablespoon of the pecan pie filling mixture over the top of the batter in each muffin cup.
  10. Sprinkle the remaining 1/2 cup of chopped pecans over the filling layer.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin part (avoiding the gooey center) comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, toast the pecans lightly before chopping and adding them to the batter and topping.
  • If you are looking for quick meal planning inspiration for the week, these muffins work well as a sweet treat alongside a simple breakfast.
  • These muffins taste best when served warm, mimicking the experience of fresh pecan pie.

Nutrition

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