Pecan Pie Muffins
These Pecan Pie Muffins combine the classic rich, buttery flavors of pecan pie with a soft, fluffy muffin. The muffin batter is layered with a homemade gooey pecan pie filling, then topped with a brown sugar cinnamon crumble topping. The crumble topping contains a hint of nutmeg and ginger to add warm, comforting spices. The pecans get lightly toasted as the muffins bake, adding extra depth of flavor. These muffins make a delicious breakfast or brunch treat.
Pecan Pie Muffins
- Total Time: 40 minutes
- Yield: 6 jumbo or 12 regular size muffins 1x
Description
These Pecan Pie Muffins combine the classic rich, buttery flavors of pecan pie with a soft, fluffy muffin. The muffin batter is layered with a homemade gooey pecan pie filling, then topped with a brown sugar cinnamon crumble topping. The crumble topping contains a hint of nutmeg and ginger to add warm, comforting spices. The pecans get lightly toasted as the muffins bake, adding extra depth of flavor. These muffins make a delicious breakfast or brunch treat.
Ingredients
Muffins
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Pecan Pie Filling
- 2 tablespoons unsalted butter
- 1 cup pecans, chopped
- 1/4 cup corn syrup
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup water
- 1 tablespoon cornstarch + 2 tablespoons cold water
Crumble Topping
- 3 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/3 cup all-purpose flour
Instructions
1. Preheat oven to 375F. Line a 6-count jumbo muffin pan with muffin liners, or a 12-count muffin tin with muffin liners.
If you would like to make your own muffin liners, cut parchment paper into squares (5×5 inches for jumbo, and 4×4 inches for regular size). Place the square on top of the muffin cavity. Use a cup or glass to press the parchment paper square into the muffin tin. This creates the shape of the muffin liner. It most likely won’t stay in the muffin tin until you add batter.
2. Make the crumble topping. In a medium sized bowl, add softened butter, sugar, cinnamon, nutmeg, ginger and flour. Use a fork to claw/combine ingredients together until pea sized morsels remain.
Place in refrigerator until ready to use.
3. Make the pecan pie filling. In a medium sized skillet, add pecans, butter, corn syrup, brown sugar, vanilla extract, cinnamon, nutmeg, ginger and water.
Cook over medium heat, stirring frequently, just until sugar is dissolved and mixture is bubbling.
In a small bowl, stir together cornstarch and cold water, until cornstarch is dissolved.
Pour cornstarch mixture into pecan mixture.
Continue to cook over medium heat, stirring constantly, just until mixture is thickened.
Remove from heat and pour mixture onto heatproof plate.
4. Make the muffins. In a large bowl, add butter, sugar, Greek yogurt, eggs, milk and vanilla extract. Whisk to combine.
Add in sifted flour, baking powder and salt.
Mix just until combined.
5. Assemble and bake the muffins. Add half the muffin batter to the prepared muffin tin. Add half the pecan mixture on top of the muffin batter. Add remaining muffin batter on top. Add remaining pecan pie mixture on top, then top with the crumble topping.
6. Bake the muffins in preheated oven for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Serve and enjoy!
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
