These taste like mini pecan pies baked into soft, buttery muffins. Crisp golden edges, moist center, sticky caramel top, and crunchy pecans in every bite. Perfect for breakfast, dessert, or coffee time.
Ingredients (12 standard muffins)
Dry
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup milk (or buttermilk for extra tenderness)
- 1 tablespoon vanilla extract
Pecan Filling & Topping
- 1 cup chopped pecans
- ½ cup whole pecan halves (for topping)
- ¼ cup maple syrup or corn syrup
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
Optional (but amazing)
- 2 tablespoons honey for brushing
- 1 tablespoon heavy cream (extra gooey texture)
Instructions
- Preheat oven
Set oven to 180°C / 350°F. Line a muffin pan with paper liners or grease well. - Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside. - Make the batter
In a large bowl, whisk melted butter, brown sugar, and white sugar until smooth and glossy.
Add eggs one at a time, whisking well.
Stir in milk and vanilla. - Combine
Gently fold dry ingredients into wet until just combined. Do not overmix. - Prepare pecan mixture
In a small bowl, mix chopped pecans, maple syrup, melted butter, cinnamon, and cream (if using). - Assemble muffins
Fill each muffin cup halfway with batter.
Spoon pecan mixture into the center.
Top with a little more batter, filling about ¾ full.
Place 2–3 pecan halves on top of each muffin. - Bake
Bake 20–25 minutes until golden brown and a toothpick comes out with moist crumbs (not wet). - Finish glossy top
While warm, brush lightly with honey or extra maple syrup for that shiny bakery look. - Cool
Let rest 10 minutes before removing. Flavor gets even better as they cool.
Tips for Perfect Muffins
- Use brown sugar only for deeper caramel flavor
- Slightly underbake for a gooier center
- Toast pecans first for extra crunch
- Store covered at room temperature for 2 days or refrigerate up to 5 days
Why You’ll Love Them
- Taste like pecan pie without making a crust
- Soft inside, sticky on top
- Great for brunch, holidays, or gifting
- Freezer-friendly and easy to reheat