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–+ servings
angled close up of pecan pie muffin on brown paper with more muffins behind and chopped pecans around.

Southern Pecan Pie Brown Sugar Muffins

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Traci Crossland
The perfect breakfast muffin for cozy Fall days or Thanksgiving morning...Southern Pecan Pie Brown Sugar Muffins! Every bite is perfectly sweet, nutty, soft, and loaded with pecans.

Ingredients

  • 1 cup pecan halves
  • 1½ cups all purpose flour*
  • 1½ teaspoons baking powder
  • ⅔ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoon unsalted butter
  • ⅔ cup brown sugar firmly packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1⅛ teaspoons vanilla extract
  • ⅔ cup whole milk room temperature
  • ½ cup pecan halves roughly chopped (for topping)
US Customary - Metric

Instructions

  • Heat oven to 350℉.
  • Line a muffin tin with paper baking cups or spray with baking spray. Set aside.
  • Pour 1 cup pecans onto sheet pan.
  • Bake until hot all the way through and just starting to brown, about 5-6 minutes.
  • Once cool, chop pecans. Set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Add egg, egg yolk, and vanilla.
  • Beat until fully combined.
  • Add flour mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in 1 cup toasted, chopped pecans.
  • Fill muffin cup ¾ full.
  • Top each with roughly chopped pecans.
  • Bake for 20 minutes, or until done.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Make sure your butter, eggs, and milk are room temperature before starting this recipe!
  • Keep an eye on the pecans while they're toasting! It only takes a few minutes.
  • Do not over-mix the muffin batter once you add the flour.
  • To ensure even-sized muffins, use a large cookie scoop!
  • If you would like to top the muffins with pecans, be sure they're raw and NOT toasted. If you use toasted pecans on top, they will burn.

Nutrition

Serving: 1muffinCalories: 244kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 44mgSodium: 210mgPotassium: 108mgFiber: 2gSugar: 12gVitamin A: 228IUVitamin C: 0.1mgCalcium: 68mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.