Southern Pecan Pie Brown Sugar Muffins
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Welcoming in this Fall weekend with this delicious breakfast treat…Southern Pecan Pie Brown Sugar Muffins! Inspired by the Thanksgiving classic pie, but now made into a delicious breakfast muffin that everyone will love. Made in two bowls, sweetened entirely with brown sugar, and loaded with toasted pecans. Every bite is nutty, not too sweet, and goes wonderfully with your favorite cup of coffee on a cozy Fall morning.
About The Recipe
Friday is here and there is no better way to welcome in the weekend than with a delicious breakfast muffin. Especially when it’s something as delicious as these pecan muffins! They’re not only easy to make, but they’re genuinely so good.
They’re definitely inspired by our Pecan Pie recipe, but the best part is they are not as sweet!
Since the pecans in these muffins are toasted before putting them into the batter, it really allows the pecan-flavor to shine, with subtle sweetness from the brown sugar and vanilla.
They’re a wonderful sweet treat that’s super simple to make this holiday season!
The best part? These muffins are a SERIOUS crowd pleaser. They’re sweet without being too much, very nutty, and every bite always leaves you wanting more.
Honestly, they’re the perfect Fall treat to make this weekend, at Thanksgiving, or whenever you need a deliciously nutty breakfast muffin!
Reasons You Will Love These Pecan Pie Muffins
- Easy to make.
- Ready to eat in 1 hour or LESS!
- Perfect for Fall weekend baking or Thanksgiving morning.
- Sweet without being too sweet.
- Perfectly nutty.
- Absolutely delicious!
Equipment Needed
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Brown Sugar
- Large Egg
- Egg Yolk
- Vanilla Extract
- Whole Milk
- Pecan Halves
How To Make Pecan Pie Muffins
Step 1: Toast pecans
Place pecans on a sheet pan and bake for 5-6 minutes, or until fragrant. Let cool slightly. Chop and set aside.
Step 2: Make batter
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 toasted pecans.
Step 3: Bake
Fill muffin cup 3/4 full. Top each with roughly chopped raw pecans, if desired. Bake for 20 minutes, or until done.
How To Store
Once these muffins have cooled, you can store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for up to 2 months!
Looking for more recipes like this? Here are a few you may like: Southern Pecan Pie, Chocolate Chip Muffins, Chai Latte Muffins, Maple Pecan Scones, Salted Butter Roasted Pecans
Expert Tips
- 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.
When you make this Southern Pecan Pie Brown Sugar Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Southern Pecan Pie Brown Sugar Muffins
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℉.
- 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 + Tips!
- 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.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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