Description
Delight in these Pecan Pie Brown Sugar Muffins that combine the rich flavors of brown sugar and buttery pecans into a moist, tender muffin perfect for breakfast or dessert. With a simple preparation using basic ingredients, these muffins bake to golden perfection with a nutty crunch in every bite.
Ingredients
Scale
Dry Ingredients
- 220 grams light brown sugar, packed
- 65 grams all-purpose flour
- 200 grams pecans, roughly chopped
Wet Ingredients
- 150 grams unsalted butter, softened
- 2 large eggs, beaten
Instructions
- Preheat and prepare pans: Preheat your oven to 175°C (350°F) and generously grease either mini or regular muffin cups depending on desired size.
- Mix dry ingredients: In a medium-sized bowl, thoroughly combine the light brown sugar, all-purpose flour, and roughly chopped pecans to create an even mixture.
- Blend wet ingredients: In a separate bowl, beat the softened unsalted butter together with the two beaten eggs until the mixture is well blended and smooth.
- Combine mixtures: Gently fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing which can affect the texture.
- Fill muffin cups: Spoon the batter evenly into the greased muffin cups, filling each about two-thirds full to allow room for rising.
- Bake muffins: Bake in the preheated oven for 12–13 minutes if using mini muffin tins, or 15–17 minutes for regular size muffins. The muffins should be golden brown and set when done.
- Cool and remove: After baking, run a knife around the edge of each muffin to loosen it, then carefully lift out of the pan to cool before serving.
Notes
- Using unsalted butter allows control over the saltiness of the muffins.
- Do not overmix the batter to ensure muffins stay tender and moist.
- Roughly chopping the pecans provides texture while allowing for even distribution throughout the muffins.
- Adjust baking time slightly depending on your oven and muffin size.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a paleo or gluten-free version, substitute all-purpose flour with almond or coconut flour and use a suitable butter alternative.
