Pecan-Pie Muffins

Total Time:
30 min
10 min
20 min

9 servings


Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..

Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.

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    41 Reviews
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    MY In-laws were Wowed with these muffins! Finally Impressed with a NEW recipe.Trisha you hit a home-run with these.Garth, you Are one lucky man!
    I loved loved loved them! They were so easy to make. I have read all of the comments. The only thing I did different is that I used dark brown sugar, but no biggie. I had my eggs at room temperature and wisked them until they were "frothy" to incorporate air into my batter. I filled my muffin cups three quaters of the way up. They came out of the oven almost to the top of the cups. I let them set in the pan a bit before removing. I have to say I had to taste one, and yes they stuck to the paper. So I let them cool completely, pulled the paper down all the way around while holding the bottom then pulled the paper away carefully. Paper came away clean. I got seven muffins from this batch. They were delish! Good job Trisha!
    These are a decadent balance of pecan pie and muffin. The bottoms of the muffins do end up leaving some butter behind on the paper liners. These would be wonderful as a dessert, served warm with some vanilla bean gelato or just a simple whipped cream? 
    The texture of the tops is a very much what you would expect in a pecan pie. The center is more akin to a muffin. That wonderfully gooey and buttery brown sugar layer found in the center of pecan pie makes an appearance in the bottom of the muffin. These are ultra moist, somewhat dense and very sweet. Great with a cold glass of milk or a nice strong cup of coffee (I adore my French press with a dark roast coffee) 
    I followed the recipe as written, but divided the batter between all 12 spaces in my muffin pan. I baked for 15 min at 350 and then shut the oven off and let them bake another 5 minutes) Removed to a wire cooling rack.
    Moist and Decadent Little Bite! Close your eyes and you're nibbling on pecan pie, Mmmmmm! Great job, Trisha
    These were amazing .....melt in your mouth! Even though the pecans were mixed in the batter, they rose to the top and made an incredible crusty top. YUMMY! This recipe is a keeper as well as all others from this episode. Trisha is so fun and sweet.
    YUMMY YUMMY the are wonderful a hit for the whole family
    It was delicious.......GOD BLESS YOU
    Oh my oh my! Sooooo much better than candy corn and cigarettes! So easy and this recipe is now on my top 10 list. This blonde haired, blue eyed cook could be your sis! Sense of humor too! Thanks so much. :)
    This are very good! Based on previous reviews I did reduce the butter. I did 7T-next time I will use 6 Tbl,or 3/4 of a stick. They were still just a little greasy-but very tasty. I added a dash of salt (though I use salted butter) and a splash a vanilla. I used Pam bakery spray (flour added) and the muffins came right out of the liners. I did make 12 muffins vs. the 9 in the recipe. Probably a little smaller than the recipe's version but I liked the size. I used my 1/4 c. scoop to fill the pans. I will make these again!
    Trisha Yearwood, does your mother know you are mixing up these EVIL muffins!! OMG, they are so good! I followed the directions exactly, used the baking spray on the muffin liners and everything was perfect! Thank you so much for sharing.
    I followed the recipe exactly and the butter poured out of the muffins tins when they were removed. I should've known, because I only use 1/3 cup butter in a whole pecan pie. Even with all the butter we had to eat the paper to get any of the muffins. And I did spray the cups.
    Fabulous recipe! After reading the reviews, I did cut the butter back to just one stick and added a pinch of salt along with a splash of vanilla. Even used self-rising flour. These are now a favorite in our house!
    I love them very good. next time I will try a little less butter just because I always try to make things healthier.
    Delicious! I doubled the recipe and had enough for 12 regular muffins and 24 mini muffins. There was a tiny bit left over. I ate it right off the spoon!
    Sorry, didn't like these at all. Everyone of them stuck to the muffin liners and was way to oily for me. And yes I sprayed the liners with what I thought was to much. What a mess.
    If I could give 10 stars... Simple and delicious!! I followed the recipe exactly.
    These are the best pecan muffins I've ever had, and everyone I've made them for Love Love Love them too, The best and easiest recipe ever!! Thanks Trisha : )
    Made these for Thanksgiving, but once I brought them out the day before Thanksgiving, they didn't last until Thanksgiving. My family loved them. I followed the advice of several of the reviewers and decreased the butter to 1 stick (may decrease a tad more next time) and added a pinch of salt and a dash or two of vanilla extract. Also, I used muffin liners and Bakers' Joy spray and didn't have a problem with them sticking. I will defintely make them again -- probably for Christmas. I may even add some to my goodie gift baskets I make for my neighbors. So glad I found this recipe.
    Yummy! I made this for Thanksgiving but baked it in a 9x9 inch pan. I sprayed the pan with Pam, then lined the pan with parchment paper and sprayed that as well. Leave a little parchment overhang on both sides to serve as handles. When cool, they lift cleanly out of the baking dish. Cut into bars and serve. As others mentioned, I used a bit of vanilla and a pinch of salt. I'll be making these for Christmas too!
    It has all the flavor of pecan pie but the bottom halves were gooey so I put them back into the oven for a few more minutes. Still a little gooey but the next day they held up better. I had reduced the amount of butter.
    I made this right after i saw her show i also added 2 tablespoons of wild honey i collect SOOOO Good
    We loved them. Tasted just like pecan pie without the corn syrup!
    Soooo good. I think next time I may bake it as a cake and see how it comes out. Yummy
    Incredible. I topped mine when a dollop of whipped cream. It's taste just like pecan pie without the mess.
    Very, very, good!! I let them cool for about 5 minutes and not one of them stuck.
    These muffins were great. I did as others suggested and added vanilla, I also only added a stick of butter and the muffins came out tasting just like a pecan pie. My family and I enjoyed these very much and I will continue to make them. Thank you Trisha for a great recipe.
    I'm wondering if there is a typo in the amount of butter to use. The muffin tins were swimming in 1/4 inch of butter at the bottom when I took the muffins out after baking. I added a pinch of salt to mine too.
    This is so wonderful, I made 12 instead of 9 and just put in a little bit of batter. One small muffin is so filling and it is quite a lovely recipe and so simple. It is much better than thepecan pie that one makes with all that gooey suggery stuff, even though it is good. I used foil liners and did not spray them, nothing sticks.
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