Pecan Pie Muffins

by Sabrina Snyder

Published on Last updated

27 Comments

5 from 7 votes
12 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Pecan Pie Muffins are an easy holiday dessert treat perfect for a cookie exchange made with just 6 ingredients in less than 30 minutes!

Pecan Pie Muffins are the slightly larger cousin to the Pecan Tassies cookie with all the flavors of a classic Pecan Pie you love all holiday season long.

Pecan Pie Muffins

Pecan Pie Muffins with just 6 ingredients are the easiest sweet treat on your dessert table all holiday season long. And they’re even better the next day!

Pecan Pie Muffins are one of my absolute favorite, go to recipes I used to use for clients during the holidays. Every year I’d give my clients holiday gifts or birthday gifts and one of my go to’s was this recipe. Why? Because it is the kind of recipe NO ONE would guess is so easy to make.

They’re buttery, rich and just the perfect size to feel satisfied without feeling like you had too much dessert. The butter and brown sugar create a sort of a streusel texture in the bites while the muffin form means they bake in the same amount of time it takes to make cupcakes.

The hardest part of making this recipe is to chop your pecans and dice your unsalted butter.

Pecan pie muffins are as easy to make as the picture below. Some recipes for this call for creaming the butter (I don’t) but even easier than that is to just throw these ingredients together in a stand mixer and scoop it into your muffin cups for the perfect rich, chewy, buttery treat.

MORE EASY HOLIDAY DESSERT SMALL BITES

How to Make Pecan Pie Muffins:

  • Preheat oven to 350 degrees.
  • Spray the muffin tins with oil or baking spray or add muffin cups.
  • Add all but the butter into the stand mixer and mix until the eggs are just incorporated.
  • Add the butter and mix until you see just some streaks of butter left.
  • Scoop into muffin tins with an ice cream scoop.
  • Top each one with 2 pecan halves and bake for 20-22 minutes.

Pecan Pie Muffins Ingredients in a Metal Bowl

PLUS, when you leave this for a day in a covered container, all the butter and brown sugar overwhelm the small amount of flour and flax meal and make it EVEN MORE decadent.

Yes, this is decadent, there is no way around it. But we do add a ½ cup of flax meal to the muffins which pumps up both the pecan pie flavor and the chewy texture while adding in some awesome Omega-3s. Never thought you’d be looking at dessert for your Omega-3s did you?

Cross section of Pecan Pie Muffins

Mini Muffins?

Yes, you can also make this recipe in a mini-muffin pan, cook them for 12-14 minutes instead of 20-22 minutes. Mini Muffins are the perfect size for a one bite treat you can use for cookie exchanges or potlucks or office Christmas Parties.

These Pecan Pie Muffins are the perfect holiday dessert recipe. In fact we’ve been making a whole bunch of holiday dessert recipes you may want to try out including:

Pecan Pie Muffins with just 6 ingredients and in just 30 minutes!

These Pecan Pie Muffins are the perfect holiday dessert recipe. In fact we’ve been making a whole bunch of holiday dessert recipes you may want to try out including Classic Gingerbread Cake and Gingerbread Cheesecake. 

We even have old retro Holiday Desserts!

RETRO HOLIDAY DESSERT SALADS

Some notes about this recipe?

  • I do NOT cream the butter. The little streaks of butter I tell you to leave make a more pecan pie like texture. I find if you cream the butter it turns into a spongier cake.
  • I even refrigerate before baking if I am doing a bunch of batches.
  • If you have the patience, wait until the next day to serve. It will be even more caramel like in flavor.
  • If you want warm reheat for 5 seconds in a microwave, it’ll taste like a cross between pecan pie and a sticky bun.
  • I remove the muffins from the tin before they cool (very carefully) because if they cool they may stick to the pan even if you’ve sprayed it.
  • Do not use the toothpick test for this recipe, you want the muffins to come out of the oven while still looking moistened as they’re meant to taste more like pecan pie, not pecan muffins.
  • You can use a whisk to make this in a large bowl but if you do don’t take too long to mix it, we want to see streaks of unsalted butter in the mixture (this bakes into a pecan pie texture better.
  • If you don’t use muffin cups be sure you grease or use cooking spray on your muffin pan or mini muffin pan well.

DELICIOUS HOLIDAY CANDY RECIPES

Pecan Pie Muffins

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Dinner, then Dessert

Pecan Pie Muffins

Pecan Pie Muffins with just 6 ingredients are the easiest sweet treat on your dessert table all holiday season long. And they're even better the next day!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Brunch, Dessert
Cuisine American
Author Sabrina Snyder
Pecan Pie Muffins with just 6 ingredients are the easiest sweet treat on your dessert table all holiday season long. And they're even better the next day!
PrintRate

Ingredients
 

  • 1 cup packed light brown sugar
  • 1/4 cup flour
  • 1/2 cup flax meal
  • 1 cup chopped pecans
  • 2 large eggs
  • 3/4 cup butter cut into small cubes
  • 24 pecan halves

Instructions

  • Preheat oven to 350 degrees and spray the muffin tins with oil or baking spray or add liners.
  • Add all but the butter into the stand mixer and mix until the eggs are just incorporated then add the butter and mix until you see just some streaks od butter left.
  • Scoop into muffin tins with an ice cream scoop and top with 2 pecan halves and bake for 20-22 minutes.

Nutrition

Calories: 289kcal | Carbohydrates: 23g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 118mg | Potassium: 129mg | Fiber: 2g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

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Pecan Pie Muffins

Pecan Pie Muffins with just 6 ingredients are the easiest sweet treat on your dessert table all holiday season long. And they're even better the next day!
Pecan Pie Muffins with just 6 ingredients and in just 30 minutes!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. PLUS, when you leave this for a day in a covered container, all the butter and brown sugar overwhelm the small amount of flour and flax meal and make it EVEN MORE decadent.

    Are you talking about leaving the batter for a day or the baked muffins? Refrigerated or unrefrigerated?

    Reply

    1. I refrigerate the batter when making multiple batches. And I also mentioned refrigerating the batter overnight for an even more “caramelized” taste in your Pecan Pie Muffins.

      Reply

  6. They’re pretty good. I had no issues with muffins sticking in pan and I used a regular aluminum pan(not non-stick). One tip I learned via the internet is to use a spray that has lethicin to avoid sticking. Hope this helps some people. I tried taking some of the muffins out of the pan very early to avoid sticking but there was no need of that since they weren’t sticking thanks to the lethicin.

    Reply

  9. These little pecan pie muffins tasted divine, but they all stuck to the muffin tin and none of them came out whole. I did spray the pans with oil. I had planned to use them for a food item for my Christmas open house, but we had to just eat them ourselves.

    Reply

  13. These would be perfect for Christmas morning!! Or to set out to munch on while you’re making Thanksgiving dinner!

    Reply