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Pioneer Woman Pecan Pie Muffins

Pioneer Woman Pecan Pie Muffins - recipe card
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These pecan pie muffins capture the gooey, caramel-like sweetness of classic pecan pie in a tender, buttery muffin. Topped with a crunchy pecan streusel and a rich, syrupy glaze, they’re a Southern-inspired treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped (plus 12 pecan halves for topping, optional)
  • For the streusel: 1/4 cup all-purpose flour, 2 tablespoons packed light brown sugar, 2 tablespoons unsalted butter, cold, cubed, 1/4 cup chopped pecans
  • For the glaze: 1/2 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon whole milk (or as needed)

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 12-cup standard muffin tin with butter or nonstick spray, or line with paper liners. This ensures easy release and clean edges.
  2. In a large mixing bowl, whisk together the 1 1/4 cups flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, and kosher salt. Whisk thoroughly to break up any lumps and evenly distribute the leaveners.
  3. In a separate medium bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk until the egg is fully incorporated and the mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined — a few lumps are fine. Overmixing develops gluten, making the muffins tough.
  5. Fold in the 1 cup of chopped pecans gently. The batter will be thick and slightly lumpy. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  6. Make the streusel: In a small bowl, combine the 1/4 cup flour, 2 tablespoons brown sugar, and cold cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the 1/4 cup chopped pecans.
  7. Sprinkle the streusel generously over each muffin, pressing down lightly so it adheres. If using whole pecan halves, gently press one into the top of each muffin.
  8. Bake on the middle rack for 18-20 minutes, or until a toothpick inserted into the center comes out clean (internal temperature should reach 200°F / 93°C). The tops should be golden brown and spring back when touched lightly.
  9. While the muffins bake, prepare the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon milk. Whisk until smooth, adding a few extra drops of milk if needed to reach a thick but pourable consistency.
  10. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack. While still warm, drizzle the glaze over the tops.
  11. Let the glaze set for about 10 minutes before serving. These are best enjoyed warm, when the centers are soft and gooey.
  12. Mistakes to avoid: Do not overmix the batter; use a light hand. Also, do not overbake — check at 18 minutes to keep the centers moist and fudgy.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin in plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat, microwave a single muffin on high for 20-30 seconds, or warm in a 300°F (150°C) oven for 5-7 minutes to restore freshness.

Nutrition

Keywords: pecan pie muffins, pecan muffins, pecan pie, Southern dessert, muffin recipe, brown sugar muffins, pecan streusel, caramel muffins, easy baking, breakfast treats, brunch recipes, fall baking

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pecan-pie-muffins/