The first time I pulled a tray of these Pecan Pie Muffins from my oven, I was absolutely stunned. My entire kitchen was suddenly wrapped in the warm, buttery, deeply caramelized aroma of a freshly baked pecan pie—but it was coming from humble, unassuming muffins. That incredible smell, a mix of toasted nuts, brown sugar, and vanilla, is pure comfort. I’d been searching for a way to capture the soul-satisfying essence of my favorite holiday dessert in a simple, grab-and-go form, and this recipe was the glorious answer. It’s become my secret weapon for impressing overnight guests, bringing joy to a casual brunch, or just treating myself with a little moment of sweetness alongside my afternoon coffee.
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 cup pecans, chopped (plus 12 whole pecans for topping)
- 2/3 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
I want to emphasize a few things here from personal trial and error. First, please use packed brown sugar—I press it firmly into the measuring cup. That moisture is key for the sticky, gooey texture. For the pecans, I like to chop most of them, but leaving some larger pieces adds wonderful texture. And don’t be tempted to swap the butter for oil; the butter is non-negotiable for that classic, rich pecan pie flavor. Lastly, using real vanilla extract instead of imitation makes a subtle but profound difference in the depth of flavor.(See the next page below to continue…)