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Gooey Pecan Pie Muffins with Brown Sugar Streusel Topping

A close-up of a pecan pie muffin cut in half, showing the moist interior and crunchy pecan streusel topping.
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Make these easy pecan pie muffins for a quick fall breakfast or a sweet holiday brunch. They capture the rich, buttery flavor of classic pecan pie in a simple, portable muffin format, topped with a crunchy brown sugar streusel.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar (for filling)
  • 1 large egg (for filling)
  • 1/4 teaspoon salt (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, 3/4 cup brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in half of the dry ingredients into the wet ingredients, followed by the buttermilk. Mix until just combined, then add the remaining dry ingredients. Do not overmix.
  5. Stir in 3/4 cup of the chopped pecans into the batter.
  6. Prepare the gooey pecan pie filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, and 1/4 teaspoon salt until smooth.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Spoon about 1 teaspoon of the pecan pie filling mixture into the center of the batter in each cup.
  9. Prepare the streusel topping: In a separate small bowl, combine the remaining 1/4 cup chopped pecans with 2 tablespoons of flour and 2 tablespoons of brown sugar (not listed in main ingredients but needed for streusel texture). Mix until crumbly. Sprinkle this streusel mixture over the top of the filling in each muffin.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean. The center may remain slightly gooey.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a portable pecan pie experience, these muffins are excellent served warm or at room temperature.
  • If you want a stronger pecan flavor, toast the pecans lightly before chopping and adding them to the batter and streusel.
  • This recipe makes 12 standard muffins. For mini pecan pie bites, reduce baking time to 12-15 minutes.

Nutrition

Find it online: https://bringdish.com/pecan-pie-muffins-recipe-easy-baking/