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Easy, Gooey Pecan Pie Muffins with Crunchy Brown Sugar Topping

Close-up of pecan pie muffins, one is bitten open revealing a gooey caramel center and pecan topping.
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You get the rich flavor of classic pecan pie in a simple, portable muffin form. These easy muffins feature a gooey center and a satisfying crunchy brown sugar pecan topping, perfect for a quick breakfast or holiday brunch treat.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and brown sugar until the mixture is light and fluffy. This takes about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix only until just combined; do not overmix.
  6. Gently fold in the 1/2 cup of chopped pecans into the batter.
  7. In a small bowl, mix the corn syrup and granulated sugar together until combined. This is your gooey filling/topping base.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. Pour about 1 teaspoon of the corn syrup mixture over the top of the batter in each cup. This creates the gooey layer.
  10. Sprinkle the remaining 1/2 cup of chopped pecans evenly over the tops of the muffins.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the gooey pocket) comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a true Southern dessert muffin experience, serve these warm with a small drizzle of caramel sauce.
  • You can make these ahead and store them in an airtight container at room temperature for up to 3 days. They are great as a make ahead breakfast option.
  • If you want a streusel topping instead of the simple pecan sprinkle, combine 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter (cut into pieces), and 1/4 cup pecans, then crumble over the tops before baking.

Nutrition

Find it online: https://purecookingjoy.com/pecan-pie-muffins-easy-gooey-recipe/

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