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Southern Pecan Pie Muffins (+Video)

These Southern Pecan Pie muffins have only 5 ingredients and taste just like a pecan pie in muffin form! A sweet treat that everyone absolutely loves!

THESE AREN’T YOUR AVERAGE MUFFINS!

What happens you can take the flavors of a pecan pie and put them into a muffin? Magic. Magic happens. I love pecans in general but you go and put them into something sweet and I am in heaven. And these Southern Pecan Pie Muffins are deceptively easy but outta this world good.

stack of pecan pie muffins on a plate.

CAN I USE OTHER TYPES OF NUTS?

Of course! This will work with pretty much any kind of nut – walnut or macadamia nuts are good substitutions. They truly taste like a pecan pie that has been made into a muffin. Now, these are more like dessert muffins and not so much like breakfast muffins. They don’t rise up high. They are slightly dense and taste wonderful warm or at room temperature. Make them. Eat them. You won’t regret you did!

Southern Pecan Pie Muffins recipe from The Country Cook. Closeup photo of pecan pie muffins stacked on top of each other.

INGREDIENTS NEEDED FOR PECAN PIE MUFFINS: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • light brown sugar
  • pecans
  • eggs
  • butter (not margarine)
ingredients needed: pecans, brown sugar, self rising flour, eggs, butter.

HOW TO MAKE SOUTHERN PECAN PIE MUFFINS:

Preheat the oven to 350F degrees. Place 9 cupcake paper liners into regular muffin pan and spray each of the liners with nonstick cooking spray. In a bowl, combine the flour, brown sugar and pecans until mixed well.

brown sugar, flour and chopped pecans in a clear bowl

In a separate bowl, beat the eggs until foamy.

an egg being whisked in a clear bowl.

And then add melted butter. Stir well. Combine the egg mixture with the flour mixture.

egg and melted butter being mixed with flour, brown sugar and chopped pecans in a bowl.

Stir until moistened.

pecan pie muffin batter in a clear bowl being stirred with a wooden spoon.

Spoon the batter into the cups. You will need to fill them to almost full. There is no leavening agent (like baking powder or baking soda) in these to make them rise real high.

pecan pie muffin batter added to cupcake liners in a muffin tin.

Bake for about 20-25 minutes (it took closer to the 25 minute mark in my oven.) Bake until a toothpick inserted into the middle comes out clean. Optional: About 15 minutes into the cooking time, take them out and sprinkle the top with chopped pecans OR place a pecan half on the top. This makes for a nice topping and lets everyone know exactly what is in this muffin.

A hand holding a fully baked pecan pie muffin close up.

You can also make these into mini-muffins. Just decrease the cooking time by about 5 minutes or so. Also, these seem to bake up best in metal pans, not stoneware baking pans.

CRAVING MORE? GIVE THESE RECIPES A TRY!


Easy Southern Pecan Pie Muffins

SOUTHERN PECAN PIE MUFFINS

These Southern Pecan Pie muffins have only five ingredients and taste just like a pecan pie in muffin form! A sweet treat that everyone loves!
4.86 from 47 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Southern Pecan Pie Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9
Calories: 340kcal

Ingredients

  • 1/2 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 cup chopped pecans
  • 2 large eggs
  • 11 tbsp real butter (about 1 1/3 sticks) melted

Instructions

  • Preheat oven to 350F degrees. Place 9 cupcake paper liners into regular muffin pan and spray each of the liners with nonstick cooking spray.
  • In a bowl, combine the flour, brown sugar and pecans until mixed well.
  • In a separate bowl, beat the eggs until foamy and then add melted butter. Stir well.
  • Combine the egg mixture with the flour mixture. Stir until moistened.
  • Spoon the batter into the muffin cups. You will need to fill them to almost full. There is no leavening agent (like baking powder or baking soda) in these so they won't rise up at all.
  • Bake for about 20-25 minutes (it took closer to the 25 minute mark in my oven.) Optional: Around the 15 minute mark, pull them out and sprinkle with chopped pecans or place one pecan half on each one, then put them back into the oven to finish baking. (This is just for aesthetics and not necessary).
  • Bake until a toothpick inserted into the middle comes out clean.

Video

Notes

You can also make these into mini-muffins. Just decrease the cooking time by about 5 minutes or so.

Nutrition

Calories: 340kcal | Carbohydrates: 31g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 144mg | Potassium: 107mg | Fiber: 1g | Sugar: 24g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: September 2013
Updated & republished: July 2019

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69 Comments

  1. 5 stars
    I loved the muffins. Tasted so good. I do have a question about the butter. When I took the muffins out of the pan there was an oily residue on the bottom. I used the paper liners and did not spray anything. It looked like the butter bled out of the muffin mix. Is this normal?
    Thank You,
    Pat

  2. 5 stars
    These are so delicious
    I’m eleven years old and I have made a lot of stuff this is probably the most delicious thing I have ever made. I ended up quadrupling it coz by the time I finished mixing my siblings had eaten all the mixture

    Just amazing