This Pecan Pie Muffins Recipe certainly has that WOW factor. Make these any time of year, for dessert or breakfast!
Pecan Pie Muffins Recipe
Some people like to call these Pecan Pie Muffins and some people like to call these Pecan Crumble Muffins.
It’s one of those recipes that can work for a dessert or a sweet breakfast treat!
I love recipes that go with a cup of coffee for breakfast. Although we all have different coffee preferences, I know many of us enjoy something to eat that balances out the flavor of coffee in the morning. If you love spices and all the flavors of Pecan Pie, you’re going to love this recipe!
Pecan Pie Muffins are a from-scratch recipe. Meaning, it does not start with a cake mix, cookie mix or anything else store bought.
While I do love my three ingredient, cake-mix based desserts, there’s something so good about a recipe from scratch with fresh ingredients. And, since we try to stick with natural and organic products in our home, this recipe fits the bill on that too.
Recipe Must Haves:
For this recipe you will need a few pantry staples. I like to use organic varieties, so I either pick them up at Aldi– which is a great place to find inexpensive organic products– or Walmart. Online, you can easily find them on Amazon or iHerb. I’ve also included links for a few baking essentials!
Mix Wet Ingredients First
There are a few tricks to making a good muffin. If you’re not in the kitchen often you might wonder if there’s a “right” way to make muffins. Actually, there are some things that you can do to ensure a light and fluffy final product.
First, always blend the “wet” ingredients together separately from your dry ingredients. I like to use a separate bowl. Blend eggs and sugar gently. Never over-mix, since you can do two things: You can incorporate too much air into your batter, which might make the muffins fall while cooking. And, you might over-beat the eggs and flour which will make them tough.
Blend Dry Ingredients:
You can use a mixer or a whisk to add your dry ingredients. If you use a hand mixer always make sure to use a low setting. Another muffin hack is that if the recipe calls for “sifted” flour, don’t skip this step. Add your measured flour to your sifter right over your bowl and sift it into the mixture.
If it doesn’t call for sifted flour, add all dry ingredients together before mixing into the eggs. This will help reduce your mixing time and keep from overmixing.
Using muffin cups is debatable, but since these muffins make such a great recipe to share, I do use them! If I am taking these to anyone outside our own family, using muffin cups is a nice way to present your baked goods.
I like to double up the muffin cups to look even nicer if I want the dessert to look more professional. Typically the oils from the muffins will soak through the first layer. Your second, outside muffin cup will still look nice when they are done baking.
Add a small amount of batter to each muffin cup. This recipe should make 2 dozen. After your batter is ready, set aside and make the Pecan Pie crumble topping! This is what really makes these muffins!
Pecan Pie Muffin Crumble Topping:
In a separate bowl, mix your ingredients until they resemble the above picture. You don’t want the mixture to be too fine. A nice mix of big and small crumbles is best.
Then, add some fresh chopped pecans. I always use the unseasoned pecans in the bulk grocery where the nuts are, or the ones in the baking aisle. Remember to use unseasoned. If you have whole pecans, just give them a rough chop on a cutting board before adding them in.
Sprinkle on top of your muffin batter prior to baking. I would give it just the slightest press, just enough to make sure the crumble really sticks to the muffin batter.
These muffins rise beautifully and have all that pecan crumble goodness on top! I love this for a fall dessert or breakfast, but honestly it works any time of year.
You can also use this topping mix for your other favorite muffin recipes. I can see it making a delicious topping for pumpkin muffins or even blueberry!
I hope you get the chance to make these muffins soon. Print your recipe below, and be sure to pin for later if you’re planning these for a holiday breakfast or snack idea!
Print Your Pecan Pie Muffins Recipe Here
- 1 Cup Vegetable Oil
- 2 Eggs
- 1 1/2 teaspoon vanilla extract
- 1 Cup Milk
- 1 Cup Granulated Sugar
- 2 Cups All purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1 Tablespoon Cinnamon
For the streusel topping:
- 1 Cup All Purpose Flour
- 1 Cup Brown Sugar (variety doesn't matter)
- 2 Tablespoons Cinnamon
- 6 Tablespoons Unsalted Butter
- 1/2 Cup Chopped Plain Pecans
Preheat oven to 350F
Grease or line 2 muffin trays with muffin liners. Set aside.
In a large bowl, beat together the oil, eggs, vanilla and milk. Add in the sugar and continue to beat until no sugar crystals remain.
In a small bowl, stir together the flour, baking powder, salt and optional cinnamon.
Stir the dry ingredients into the oil mixture until just combined.
Use a cookie scoop to portion out about 1/3 cup of batter into each of the prepared muffin liners.
In a small bowl, combine the streusel topping ingredients and then sprinkle over the wet batter.
Bake for 18-24 minutes until an inserted toothpick comes out clean.
Amount Per Serving: Calories: 253Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 131mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 3g
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