Pecan pie muffins

Here are pecan pie muffins — they taste like mini pecan pies but are easy to grab and go 🧁🥧

Ingredients

• 1 cup chopped pecans
• ½ cup brown sugar
• ¼ cup maple syrup (or corn syrup)
• 2 tbsp melted butter
• 1 egg
• ¼ cup milk
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

Instructions

1. Prep
   Preheat oven to 350°F / 175°C. Line or grease a muffin tin.
2. Mix wet ingredients
   In a bowl, whisk egg, brown sugar, maple syrup, melted butter, milk, and vanilla.
3. Add dry ingredients
   Stir in flour, baking powder, and salt until just combined.
4. Fold in pecans
   Gently mix in chopped pecans.
5. Bake
   Divide batter evenly among muffin cups (about ¾ full).
   Bake 18–22 minutes, until tops are set and lightly golden.
6. Cool
   Let cool 10 minutes before removing—they firm up as they cool.

Optional toppings

• Sprinkle extra chopped pecans on top before baking
• Drizzle with maple glaze or honey
• Dust lightly with powdered sugar

Tips

• For a richer flavor, toast pecans for 5 minutes before mixing.
• These muffins are moist—store covered at room temp for 1–2 days or refrigerate longer.

Want a mini version, gluten-free swap, or extra gooey pecan pie–style muffins?