These Pecan Pie Muffins are the perfect mix of a light, fluffy muffin and the gooey, caramel-like center of a classic pecan pie. Made with just five simple ingredients, the combination of brown sugar and pecans creates a chewy-crisp edge with a soft, melt-in-your-mouth interior. Baked in mini muffin tins, they’re ideal as bite-sized treats for brunch, holiday platters, or a quick afternoon snack.

Pecan Pie Muffins
Ingredients
THE DRY BASE

Light brown sugar, packed — 1 cup
All-purpose flour — ½ cup
Pecans, chopped — 1 cup
THE BINDERS

Butter, softened — 2/3 cup
Eggs, beaten — 2 large

Step 1: Prep the Pan
Preheat your oven to 350°F. This recipe yields about 18 mini muffins. Grease and flour your mini muffin tins thoroughly or use paper liners.

Tip: Since these muffins are high in sugar, greasing the top of the pan as well can prevent sticking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the brown sugar and flour. Stir in the chopped pecans, making sure they are coated in the flour-sugar mixture so they stay evenly distributed in the batter.

Step 3: Cream the Wet Ingredients
In a separate bowl, beat the softened butter with the eggs until smooth and creamy.

Step 4: Combine Wet and Dry
Pour the butter-egg mixture into the dry ingredients. Stir gently by hand until just combined. The batter should be thick and slightly lumpy—avoid overmixing to keep the muffins tender

Step 5: Fill and Bake
Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full. Bake for 20–25 minutes, until the edges are golden and the tops spring back lightly when touched.

Step 6: Cool and Remove
Allow the muffins to cool in the pan for about 5 minutes. This resting period helps the sugars set so the muffins hold their shape. Run a thin knife around each muffin to release it, then transfer to a wire rack to cool completely.