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Easy Gooey Pecan Pie Brown Sugar Muffins

Close-up cross-section of a pecan pie muffin showing the moist crumb and sticky pecan topping.
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Bake these simple Pecan Pie Muffins for a moist, tender crumb that tastes like classic pecan pie filling. They are perfect for a quick breakfast or a sweet holiday dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the brown sugar and softened butter together until the mixture is light and fluffy, about 3 minutes.
  4. Add the 2 large eggs one at a time, mixing well after each addition. Mix in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Fold in the 1 cup of chopped pecans into the batter.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Prepare the gooey topping: In a small bowl, whisk together the corn syrup, granulated sugar, 1 lightly beaten egg, and 1 teaspoon of vanilla extract until smooth.
  9. Carefully spoon about 1 teaspoon of the topping mixture over the center of the batter in each muffin cup. Sprinkle a few extra chopped pecans on top of the topping.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (avoiding the gooey center).
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, toast your pecans lightly before chopping and adding them to the batter.
  • You can make these ahead and store them in an airtight container at room temperature for up to 3 days.
  • If you prefer a less sweet topping, reduce the granulated sugar in the topping mixture by one tablespoon.

Nutrition

Find it online: https://cookingbyjade.com/pecan-pie-muffins-easy-gooey-recipe/