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Pecan Pie Muffins

Delightful muffins that capture the essence of traditional pecan pie, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute half with whole wheat flour.
  • 1 cup brown sugar Light or dark brown sugar can be used.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
Other Ingredients
  • 1/2 cup chopped pecans Ensure nuts are Halal-friendly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or line it with paper liners.
Mixing
  1. In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the wet ingredients: buttermilk, melted butter, egg, and vanilla extract, whisking until smooth.
  3. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Don’t overmix.
  4. Fold in the chopped pecans.
Baking
  1. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the muffins to cool for a few minutes before transferring to a wire rack.
  2. Serve warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months. Reheat in a microwave or oven.