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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4.6 48
made these today with only 1 stick of butter (the only change i made) they are awesome! <br /> item not reviewed by moderator and published
They were fabulous!!! I used 1 stick of butter and a a bit more pecans for 23 minutes. Perfect. item not reviewed by moderator and published
I read the reviews and did like one person suggested and just used 1 stick of butter. That was plenty. Will probably add a pinch of salt next time. Overall, a great muffin. I definitely will cook again. Also, I used a baking spray like one viewer suggested and had not problem with muffings sticking. item not reviewed by moderator and published
These taste so much like pecan pie for a muffin. My boyfriend loves pecan pie and he always loves these. The recipe does call for a lot of butter (the muffin liners are saturated in butter!) so I think I might try cutting down on that next time. item not reviewed by moderator and published
These are great. The paper is kind of a pain, let them cool before trying to take the paper off. But completely worth it. item not reviewed by moderator and published
These are delicious! {Thank you, Trisha.} I made mini muffins, instead of the regular size muffins. It yielded 24 mini muffins. My family loves these! I will make these for future family brunches. item not reviewed by moderator and published
I just made these!!! OMG TRISHA! Thank you. These were wonderful. So moist. And QUICK. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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