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.

muffin on brown paper with more muffins behind on white serving tray.

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!

three stacked muffins with top muffin missing a bite, more muffins behind, and pecans in small cup measure beside.

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

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
pecans, flour, brown sugar, eggs, vanilla, butter, salt, baking powder, and baking soda in glass bowls on marble surface.

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

pecan muffin with bite missing on cupcake papers with more muffins behind on white serving tray with chipped pecans, white flowers, and cake server beside.

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.

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

Southern Pecan Pie Brown Sugar Muffins

Traci
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.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 13
Calories 244 kcal

Ingredients
 

  • 1 cup pecan halves
  • cups all purpose flour
  • teaspoons baking powder
  • teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoon unsalted butter
  • cup brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1⅛ teaspoons vanilla extract
  • cup milk, room temperature
  • ½ cup pecan halves, roughly chopped (for topping)

Instructions

  • Heat oven to 350 °F.
  • 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 3/4 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!
  • 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.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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