Description
Bake portable muffins that capture the rich, gooey flavor of classic pecan pie, topped with a sweet, crunchy brown sugar streusel.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped pecans, divided
- 1/4 cup granulated sugar (for filling)
- 1/4 cup light corn syrup (for filling)
- 1 tablespoon melted butter (for filling)
- 1/4 teaspoon maple extract (optional, for filling)
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup packed light brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
- 1/4 cup chopped pecans (for streusel)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in 1 cup of chopped pecans.
- Prepare the gooey filling: In a small bowl, whisk together the 1/4 cup granulated sugar, corn syrup, 1 tablespoon melted butter, and maple extract, if using.
- Fill each muffin liner about two-thirds full with batter. Spoon about 1 teaspoon of the gooey filling mixture into the center of the batter in each cup.
- Prepare the streusel topping: In a separate small bowl, combine the 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup granulated sugar. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the remaining 1/4 cup chopped pecans.
- Sprinkle the streusel topping generously over the top of the batter in each muffin cup.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin part (avoiding the gooey center) comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra gooey center, do not overbake. The center should remain slightly soft when done.
- You can substitute maple extract with 1/2 teaspoon of extra vanilla extract if needed.
- Use high-quality pecans for the best flavor in your nutty baked goods.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 60