Pecan Muffins are the perfect blend of soft, buttery muffins with crunchy pecans mixed throughout. Made with just 5 ingredients in 30 minutes.
If you love Southern Pecan Pie, then these muffins are the perfect breakfast for you and your family! They’re moist, soft and full of sweet brown sugar flavor. Enjoy these muffins on a crisp Autumn morning with a fresh cup of coffee for the ultimate relaxing breakfast.
We especially love baking Pecan Muffins a day or two before Thanksgiving. They’re the perfect treat to get you in the holiday spirit! This 5-ingredient-recipe is probably some of the easiest holiday baking you’ll do all year. If you want them as a Thanksgiving dessert try topping off each muffin with delicious Buttercream Frosting to make them more like cupcakes.
You can also drizzle the top with a mixture of maple syrup and powdered sugar until it makes a thick drizzle. As it sits, it’ll harden.
Pecan Muffins are perfect to make in advance and have ready for a busy morning. When it comes to muffins, I love making a double batch so that half the muffins can be served for breakfast that day, and the other half can be stored in the freezer. Follow the instructions below to easily freeze and reheat your Pecan Muffins.
- Leave the muffins in their tin and cool to room temperature.
- Once they’ve cooled down, put the muffins in the freezer to flash freeze for an hour while still in the tin.
- After they’ve frozen, you can transfer the muffins to a freezer bag. Flash freezing first will stop the muffins from getting frozen together.
- When you’re ready to serve the muffins let them thaw out in the fridge.
- You can either reheat them in a microwave or oven or eat them at room temperature.
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HOW TO MAKE PECAN MUFFINS
- Prep: Start by preheating your oven to 350 degrees and lining a 12 cup muffin tin with paper liners so that it’s ready when the batter is done.
- Pecans: Put 1 cup of pecans into a food processor and pulse them into crumbs. Be careful not to process so much that it forms a paste.
- Batter: Once the pecans are at a crumb consistency whisk them in a bowl with brown sugar, flour, eggs, and melted butter. Continue whisking until combined, but don’t over mix.
- Bake: Scoop the batter into the prepared muffin cups. Chop the remaining ½ cup pecans coarsely with a kitchen knife and sprinkle it over the muffin batter. Bake for 22-25 minutes. When the timer goes off, stick a toothpick in the center of a muffin and see if it comes out clean to test if they’re baked through.
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VARIATIONS ON PECAN MUFFINS
- Nuts: You can make this same muffin recipe with a variety of different nuts like almonds, walnuts, or cashews. If you want you can also combine a few different kinds of nuts to make mixed nut muffins.
- Flour: For more nutritious muffins try using whole wheat flour, or if you need gluten-free muffins use almond flour, buckwheat flour, or arrowroot flour.
- Oil: You can replace the ½ cup melted butter in the recipe with ½ cup of applesauce or ½ cup of coconut oil. Either one is a great oil substitute in baking.
- Add-ins: There are lots of different mix-ins you can try adding to this Pecan Muffin recipe besides pecans. Try mixing in mini chocolate chips, or cinnamon chips. You can also add dried cranberries or raisins. Feel free to experiment and see what you like best.
Cream Cheese Filling:
If you’d like to add a cream cheese center to these muffins, use 8 ounces softened cream cheese mixed with ⅓ cup sugar, 1 egg yolk and 1 teaspoon vanilla extract and mix it well until creamy.
To add some spice to that filling you could add ¼ teaspoon ground cinnamon to the cream cheese mixture. Add a pinch of nutmeg too if you like that flavor.
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HOW TO STORE PECAN MUFFINS
- Serve: Muffins stay good at room temperature for about 2 days. For the best results seal them in a ziplock bag, or another airtight container, and store them in a dry, cool place.
- Store: Once the Pecan Muffins have cooled to room temperature, you can store them in an airtight container in the fridge for up to a week.
- Freeze: Frozen Pecan Muffins can stay good for up to 6 months in the freezer.
- 1 1/2 cups pecans
- 1 cup brown sugar , packed
- 1 cup flour
- 3 large eggs
- 1/2 cup unsalted butter , melted
- Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
- Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
- Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
- Scoop into muffin tins.
- Chop the remaining pecans coarsely and sprinkle over muffin batter.
- Bake for 22-25 minutes or until a toothpick comes out clean.