Pecan Pie Muffins with a Twist

Pecan pie muffins are a delightful fusion of traditional pecan pie and classic muffins. This recipe brings together the buttery, nutty flavors of pecan pie in a convenient, portable form.

Whether you're hosting a brunch or looking for a sweet treat to enjoy with your coffee, these muffins are a perfect choice.

(Source: USDA)

Why You’ll Love This

These muffins are beloved for their rich, buttery flavor and the satisfying crunch of pecans. They're easy to make and perfect for sharing.

Plus, they're a great way to enjoy the taste of pecan pie without the need for a fork and plate.

Ingredients

• 1 cup (100g) chopped pecans
• 1 cup (200g) packed brown sugar
• 1/2 cup (125g) all-purpose flour
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) salt
• 1/2 cup (115g) unsalted butter, melted
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) whole milk
• 1/4 teaspoon (1g) ground cinnamon
• 1/8 teaspoon (0.5g) ground nutmeg
• 1/4 cup (60g) granulated sugar
• 1/2 teaspoon (2g) baking soda
• 1/2 cup (50g) rolled oats
• 1/4 cup (30g) chopped walnuts
• 1 teaspoon (5ml) apple cider vinegar
• 1/4 cup (60ml) vegetable oil

Ingredient Notes (What & Why)

• Use fresh pecans for the best flavor. (Source: FDA)
• Brown sugar adds a rich molasses flavor, enhancing the pecan pie taste. (Source: BBC Good Food)
• Whole milk can be substituted with almond milk for a dairy-free version. (Source: Serious Eats)
• Maple syrup adds a touch of sweetness and depth. (Source: Bon Appétit)

Equipment

• Muffin tin
• Paper liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups
• Measuring spoons
• Wire rack
• Toothpick
• Oven

Timing & Temperature Guide

• Preheat oven to 350°F (175°C).
• Bake muffins for 20-25 minutes.
• Check doneness with a toothpick; it should come out clean.
• Allow muffins to cool in the pan for 5 minutes.
• Transfer to a wire rack to cool completely.
• Toast pecans at 300°F (150°C) for 5-7 minutes if desired.
• Cool toasted pecans before adding to batter.
• Store muffins at room temperature or refrigerate for extended freshness.

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine chopped pecans, brown sugar, flour, baking powder, and salt. Stir until well mixed.
3. In a separate bowl, whisk together melted butter, eggs, vanilla extract, maple syrup, and milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in cinnamon, nutmeg, granulated sugar, baking soda, and rolled oats to the mixture.
6. Gently stir in chopped walnuts and apple cider vinegar.
7. Fill each muffin cup with batter until about two-thirds full.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve warm or at room temperature for the best flavor.
11. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
12. For a more intense pecan flavor, toast the pecans before adding them to the mixture.
13. Consider drizzling a bit of extra maple syrup over the muffins before serving for added sweetness.
14. If desired, top each muffin with a pecan half before baking for a decorative touch.

Culinary Science Notes

• Baking powder helps muffins rise, creating a light texture.
• The acid in apple cider vinegar reacts with baking soda, aiding leavening.
• Butter provides richness and contributes to the moist crumb.
• Eggs bind the ingredients and add structure to the muffins.
• Brown sugar adds moisture and depth of flavor due to its molasses content.
• Toasting nuts enhances natural oils, intensifying flavor.
• Resting the batter briefly allows flour to hydrate, improving texture.
• Ovens can vary, so it’s important to test muffins for doneness.

Pro Tips

• Ensure the butter is completely melted to mix well with other ingredients.
• Do not overmix the batter; it should be slightly lumpy.
• Use a scoop to evenly distribute the batter in the muffin cups.
• For uniform muffins, fill each cup to the same level.
• Cooling the muffins on a wire rack prevents soggy bottoms.
• Try adding a pinch of sea salt on top for a sweet-salty contrast.
• You can substitute walnuts with pecans for a more traditional flavor.
• Adjust the sweetness by altering the amount of maple syrup.
• Use room-temperature eggs for better mixing with the butter.
• Toasting nuts enhances their flavor and adds a deeper aroma.
• Experiment with adding chocolate chips for a richer muffin.
• Freeze extra muffins for a quick breakfast option.

Variations

• Add dark chocolate chips to the batter for a pecan chocolate twist.
• Substitute walnuts for pecans for a different nutty flavor.
• Use almond flour instead of all-purpose flour for a gluten-free option.
• Add dried cranberries or raisins for a fruity touch.
• Incorporate a teaspoon of orange zest for a citrusy note.
• Drizzle melted white chocolate on top for added sweetness.
• Mix in shredded coconut for a tropical flair.
• Use honey instead of maple syrup for a different sweetness profile.
• Add a tablespoon of bourbon for a boozy kick.
• Top with cream cheese frosting for a dessert-like muffin.
• Include a teaspoon of instant coffee for a mocha flavor.
• Sprinkle with chopped bacon for a sweet and savory combination.

Substitutions

• Use coconut oil instead of butter for a dairy-free option.
• Replace brown sugar with coconut sugar for a less refined option.
• Swap whole milk for almond or oat milk for lactose intolerance.
• Use gluten-free flour blend in place of all-purpose flour.
• Try agave syrup in place of maple syrup for a different flavor.
• For a nut-free version, use sunflower seeds instead of pecans.
• Substitute vanilla extract with almond extract for a different aroma.
• Use flax eggs instead of regular eggs for a vegan adaptation.
• Replace granulated sugar with stevia for a lower-calorie version.
• Try soy milk in place of whole milk for a plant-based option.
• Use carob chips instead of chocolate for a caffeine-free alternative.
• Replace oats with quinoa flakes for a protein boost.

Dietary Adaptations

• For a gluten-free version, substitute with a gluten-free flour blend.
• Use dairy-free milk alternatives like almond or oat milk.
• Replace butter with coconut oil for a vegan-friendly option.
• Use flax eggs to replace regular eggs for a plant-based version.
• Choose a low-calorie sweetener in place of sugar for reduced calories.
• Opt for nut-free seeds like sunflower seeds instead of pecans.
• Ensure baking powder is gluten-free if required.
• Use agave or honey as a natural sweetener for a refined sugar-free version.

Serving Suggestions & Menu Ideas

• Serve muffins warm with a dollop of whipped cream.
• Pair with a hot cup of coffee or tea for breakfast.
• Enjoy with a scoop of vanilla ice cream as a dessert.
• Drizzle with extra maple syrup for added sweetness.
• Accompany with fresh fruit like berries or sliced bananas.
• Sprinkle with powdered sugar for a decorative touch.
• Serve alongside a savory breakfast for a sweet contrast.
• Offer as part of a brunch buffet with other pastries.
• Include in a picnic basket for an outdoor treat.
• Pack in lunchboxes for a midday snack.

Menu Ideas

• Add to a breakfast spread with scrambled eggs and bacon.
• Include in a brunch menu with quiches and fruit salads.
• Serve as a dessert option alongside lemon bars.
• Pair with a charcuterie board for an eclectic appetizer.
• Offer with a selection of cheeses for a sophisticated snack.
• Serve at a tea party with finger sandwiches and scones.
• Include in a potluck with various sweet and savory dishes.
• Combine with other nut-based desserts for a themed event.

Seasonal Variations

• Use pumpkin spice instead of cinnamon for a fall twist.
• Add fresh cranberries during the winter season.
• Incorporate lemon zest and blueberries in spring.
• Use fresh peaches or apricots in summer.
• Include apple chunks and a dash of clove for an autumnal flavor.
• Try adding fresh figs or dates for a wintery touch.
• Use cherries and almonds for a summer variation.
• Incorporate ginger and molasses for a holiday version.

Troubleshooting & Common Mistakes

• If muffins are too dense, check freshness of baking powder.
• Overmixing can lead to tough muffins; mix until just combined.
• Ensure oven is preheated to the correct temperature before baking.
• If muffins stick to the paper liners, consider using non-stick spray.
• For uneven baking, rotate the muffin tin halfway through baking.
• If muffins are too dry, try adding a bit more milk or oil.
• Use an oven thermometer to verify accurate temperature.
• If muffins collapse, they may be underbaked; check doneness with a toothpick.
• Ensure nuts are evenly distributed to prevent sinking.
• Avoid opening the oven door during baking, which can cause temperature fluctuations.
• If muffins overflow, reduce the amount of batter in each cup.
• For flat tops, check that the baking soda is still active.
• Overmixing the batter leading to tough muffins.
• Not preheating the oven, causing uneven baking.
• Using old baking powder, resulting in poor rise.
• Skipping the cooling step, leading to soggy muffins.
• Filling muffin cups too high, causing overflow.
• Not measuring ingredients accurately, affecting texture.
• Using cold eggs, which can cause the butter to seize.
• Ignoring the need to toast nuts for enhanced flavor.
• Assuming all ovens are the same; baking times may vary.
• Opening the oven door frequently, disrupting the baking process.

Make-Ahead, Storage & Reheating

Muffins can be baked a day in advance and stored in an airtight container at room temperature. For longer storage, refrigerate or freeze them.

Store muffins in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to a week.

Reheat muffins in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 20 seconds to enjoy them warm.

Freezing, Leftovers & Scaling

To freeze, wrap each muffin individually in plastic wrap, place in a zip-top bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Creative Leftover Ideas

• Crumble muffins over yogurt for a breakfast parfait.
• Use as a topping for ice cream sundaes.
• Incorporate into bread pudding for a dessert twist.
• Create a trifle with layers of whipped cream and berries.
• Toast and spread with cream cheese for a quick snack.
• Crumble over oatmeal for added texture and flavor.
• Add to smoothies for a nutty boost.
• Use as a base for mini fruit tarts.

To scale the recipe up or down, maintain the proportion of dry and wet ingredients. Adjust baking time slightly for larger or smaller batches.

Budget Notes & Substitutions

Using pecans and maple syrup can be more expensive, so consider purchasing in bulk or during sales to reduce costs.

Nutrition Facts

• Calories: Approximately 240 per muffin.
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 150mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 4g
• Vitamin A: 4% DV
• Vitamin C: 0% DV
• Calcium: 6% DV
• Iron: 6% DV
• Potassium: 120mg
• Folate: 8% DV

Background & Origins

The pecan pie muffin is a modern twist on the traditional Southern pecan pie, which originated in the United States. Pecan pie became popular in the early 20th century and is especially associated with holiday celebrations in the South.

Transforming this iconic dessert into a muffin form allows for greater versatility and convenience, appealing to those who enjoy the pie's flavors in a more portable form.

Glossary of Terms

Pecan

A type of nut native to North America, known for its rich, buttery flavor.

Muffin

A small, baked bread or cake, typically sweetened and served as a snack or breakfast item.

Baking Powder

A leavening agent used in baking to help dough rise.

Toothpick Test

A method used to check the doneness of baked goods by inserting a toothpick into the center and seeing if it comes out clean.

Leavening

The process of causing dough to rise by adding air or gas.

Molasses

A thick, dark syrup produced during the refining of sugar cane or sugar beets.

Whisk

A kitchen tool used to blend ingredients smoothly.

Gluten-Free

A diet that excludes the protein gluten, found in grains such as wheat, barley, and rye.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds can be used as substitutes for pecans.

How do I make the muffins less sweet?

Reduce the amount of brown sugar and maple syrup in the recipe.

Are these muffins suitable for a gluten-free diet?

Yes, you can use a gluten-free flour blend to make them gluten-free.

Can I freeze the muffins?

Yes, wrap them individually and freeze for up to 3 months.

What type of milk can I use for a dairy-free version?

Almond milk, soy milk, or oat milk are good dairy-free alternatives.

How can I add more flavor to the muffins?

Try adding spices like ginger or cardamom for additional flavor.

Can I make these muffins vegan?

Yes, use flax eggs and dairy-free milk for a vegan version.

What is the best way to store leftover muffins?

Store in an airtight container at room temperature for up to 3 days.

Can I use honey instead of maple syrup?

Yes, honey can be used as a substitute for maple syrup.

How can I tell if the muffins are done baking?

Perform the toothpick test; it should come out clean when inserted in the center.

What should I do if the muffins are too dry?

Add a bit more milk or oil to the batter next time.

Can I add fruit to the muffins?

Yes, fruits like blueberries or cranberries can be added for extra flavor.

Pecan Pie Muffins with a Twist

Print

Servings12

Prep15m

Cook25m

Total40m

Calories240

Ingredients

• 1 cup (100g) chopped pecans
• 1 cup (200g) packed brown sugar
• 1/2 cup (125g) all-purpose flour
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) salt
• 1/2 cup (115g) unsalted butter, melted
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) whole milk
• 1/4 teaspoon (1g) ground cinnamon
• 1/8 teaspoon (0.5g) ground nutmeg
• 1/4 cup (60g) granulated sugar
• 1/2 teaspoon (2g) baking soda
• 1/2 cup (50g) rolled oats
• 1/4 cup (30g) chopped walnuts
• 1 teaspoon (5ml) apple cider vinegar
• 1/4 cup (60ml) vegetable oil

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine chopped pecans, brown sugar, flour, baking powder, and salt. Stir until well mixed.
3. In a separate bowl, whisk together melted butter, eggs, vanilla extract, maple syrup, and milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in cinnamon, nutmeg, granulated sugar, baking soda, and rolled oats to the mixture.
6. Gently stir in chopped walnuts and apple cider vinegar.
7. Fill each muffin cup with batter until about two-thirds full.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve warm or at room temperature for the best flavor.
11. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
12. For a more intense pecan flavor, toast the pecans before adding them to the mixture.
13. Consider drizzling a bit of extra maple syrup over the muffins before serving for added sweetness.
14. If desired, top each muffin with a pecan half before baking for a decorative touch.

Notes:

• Ensure the butter is completely melted to mix well with other ingredients.
• Do not overmix the batter; it should be slightly lumpy.
• Use a scoop to evenly distribute the batter in the muffin cups.
• For uniform muffins, fill each cup to the same level.
• Cooling the muffins on a wire rack prevents soggy bottoms.
• Try adding a pinch of sea salt on top for a sweet-salty contrast.
• You can substitute walnuts with pecans for a more traditional flavor.
• Adjust the sweetness by altering the amount of maple syrup.
• Use room-temperature eggs for better mixing with the butter.
• Toasting nuts enhances their flavor and adds a deeper aroma.
• Experiment with adding chocolate chips for a richer muffin.
• Freeze extra muffins for a quick breakfast option.