Southern Pecan Pie Brown Sugar Muffins

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

Southern Pecan Pie Brown Sugar Muffins

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.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 244kcal

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)

Instructions

Heat oven to 350℉/177℃.
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

Make sure your butter, eggs, and milk are room temperature before starting this recipe!
Room temperature is about 70℉/21℃.
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