Easy, Gooey Pecan Pie Muffins with Crunchy Brown Sugar Topping
You get the rich flavor of classic pecan pie in a simple, portable muffin form. These easy muffins feature a gooey center and a satisfying crunchy brown sugar pecan topping, perfect for a quick breakfast or holiday brunch treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1/4 cup light corn syrup
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
- In a large bowl, use an electric mixer to beat the softened butter and brown sugar until the mixture is light and fluffy. This takes about 2 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix only until just combined; do not overmix.
- Gently fold in the 1/2 cup of chopped pecans into the batter.
- In a small bowl, mix the corn syrup and granulated sugar together until combined. This is your gooey filling/topping base.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Pour about 1 teaspoon of the corn syrup mixture over the top of the batter in each cup. This creates the gooey layer.
- Sprinkle the remaining 1/2 cup of chopped pecans evenly over the tops of the muffins.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the gooey pocket) comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a true Southern dessert muffin experience, serve these warm with a small drizzle of caramel sauce.
- You can make these ahead and store them in an airtight container at room temperature for up to 3 days. They are great as a make ahead breakfast option.
- If you want a streusel topping instead of the simple pecan sprinkle, combine 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter (cut into pieces), and 1/4 cup pecans, then crumble over the tops before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg