That sounds like a heavenly combination! Pecan Pie Muffins are a genius idea—they capture the gooey, nutty, caramelized flavor of pecan pie filling inside a tender, cake-like muffin structure.
Here is a recipe for Pecan Pie Muffins that features a sweet, gooey bottom layer (the “pie” part) and a moist muffin top:
🥧 Pecan Pie Muffins
These muffins use the classic ingredients found in the pie: brown sugar, butter, pecans, and corn syrup (or maple syrup).1
📋 Ingredients
| Ingredient | Quantity | Notes |
| Flour (All-purpose) | $1 \text{ 3/4 cups}$ | |
| Baking Powder | $2 \text{ teaspoons}$ | |
| Salt | $1/2 \text{ teaspoon}$ | |
| Butter (softened) | $1/2 \text{ cup}$ ($115 \text{ g}$) | |
| Granulated Sugar | $1/2 \text{ cup}$ | |
| Egg | 2 large | |
| Milk | $1/2 \text{ cup}$ | |
| Vanilla Extract | $1 \text{ teaspoon}$ | |
| Pecans (chopped) | $1/2 \text{ cup}$ | Folded into the batter. |
| — Gooy Filling Topping — | ||
| Butter (melted) | $1/4 \text{ cup}$ ($55 \text{ g}$) | |
| Brown Sugar (packed) | $1/2 \text{ cup}$ | |
| Light Corn Syrup | $1/4 \text{ cup}$ | Or maple syrup/honey for substitution. |
| Pecans (chopped or halves) | $1/2 \text{ cup}$ | For the topping. |
🛠️ Instructions
I. Prepare the Gooey Pecan Topping
- Combine: In a small bowl, whisk together the $1/4 \text{ cup}$ melted butter, $1/2 \text{ cup}$ brown sugar, and $1/4 \text{ cup}$ corn syrup (or maple syrup).
- Add Pecans: Stir in the $1/2 \text{ cup}$ pecans for the topping. Set this mixture aside.
II. Prepare the Muffin Batter
- Preheat & Prep: Preheat your oven to $375^\circ\text{F}$ ($190^\circ\text{C}$). Line a standard $12 \text{-cup}$ muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, use an electric mixer to cream the $1/2 \text{ cup}$ softened butter and $1/2 \text{ cup}$ granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract.
- Alternate: Gradually add the dry ingredients alternately with the milk, mixing just until combined. Do not overmix.
- Fold In: Gently fold in the $1/2 \text{ cup}$ chopped pecans for the batter.
III. Assemble and Bake
- Spoon Topping: Drop about $1 \text{ teaspoon}$ of the Pecan Topping mixture into the bottom of each prepared muffin liner. Spread it slightly.
- Fill Liners: Spoon the muffin batter evenly over the topping mixture, filling the liners about $2/3$ full.
- Top: Add a small dollop of the remaining Pecan Topping mixture on top of the batter in each cup.
- Bake: Bake for $18 \text{ to } 22 \text{ minutes}$, or until a toothpick inserted into the center of the muffin (avoiding the gooey bottom layer) comes out clean.
- Cool: Let the muffins cool in the tin for $5 \text{ minutes}$ before carefully transferring them to a wire rack. They are best served warm!
Enjoy this delicious holiday treat!