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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: (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!

Originally published: September 2013
Updated & republished: July 2019

Easy Southern Pecan Pie Muffins

Southern Pecan Pie Muffins (+Video)

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!
4.87 from 52 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9

Ingredients

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.
  • I almost hesitate calling these muffins since they don’t have a typical muffin texture and don’t rise high like a muffin. They are a bit more dense and have an amazing pecan pie texture that just happens to be in the shape of a muffin. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 340kcal | Carbohydrates: 31g | Protein: 3g | Fat: 23g | Sodium: 144mg | Fiber: 1g | Sugar: 24g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




70 Comments

  1. 5 stars
    I just made these and they are amazing!!!! I sell Pampered Chef and I used my mini bite brownie pan with no paper, just sprayed with Pam, and they popped right out. They are so yummy!!!

  2. I cooked these for 25 minutes and the middle was very soft, almost raw. Is this the way they’re supposed to be? They tasted wonderful!,

  3. I’ve seen I can buy cooking sprays from Amazon here in Italy, but they cost between €10 and €20 a can (!). In any case, I haven’t seen any with flour in them, as some people have recommended. I can’t decide whether to buy some, but if I do, would a “plain” oil one be OK?

    1. Donna, a plain one would be okay. Do you have any of those little natural oil pump spritzers there? The kind where you add oil to the container, then pump air into it and then it will spritz for you? I mean, if all else fails, I guess you could just gently wipe a light oil inside each muffin with your finger.

  4. Hi! I live in Italy, and we don’t have cooking spray over here, although I believe I saw an olive oil spray once (which wouldn’t be good). There’s definitely no Crisco; in fact, we don’t “grease” baking pans and cookie sheets: we *butter* them.
    Anyway, my question is, what will happen if I don’t spray the paper liners? Will the muffins stick and break apart when we try to peel off the paper?

    1. It is critical that you spray the inside of the paper cups. These wonderful muffin bd, made big or mini, will definitely stick to the cups & when you try to remove the muffin will turn to large crumbs.

    1. Hi Penny! I have no experience at all with other types of flours. I’m so sorry! Maybe some others on here can let you know if they’ve tried it with gluten free alternatives. If you try it yourself, I’d love to know how it turned out for you! 🙂

  5. 5 stars
    One of the BEST recipes ever! Thank you so much. I almost like it better than my beloved pecan tarts that inspired this search. I did need to take about 35 minutes in the oven, but just kept checking with the tooth pick. So no biggie. They turned out perfect.

  6. Can I make 6 jumbo muffins for this and if so, how should I adjust temperature and cook time?
    Thank you,
    Joelle

  7. 5 stars
    These muffins are awesome I have made them for brunch and my whole family loves them I am making them as a dessert today for Christmas dinner. Yummy!!

  8. 5 stars
    These are very delicious ! Can’t eat more than 2, as they have soo much butter. My co-workers also thought they were delicious. I would make them again, but try to figure out a less buttery version. Just too much butter for me

  9. 5 stars
    This is an excellent recipe for anyone on a low sodium diet. (Levening agents, baking soda and baking powder are incredibly high in sodium.). The taste and texture is wonderful!

  10. 5 stars
    I made this for my husband. He loved them. Now I have to make 50 for his coworkers. Lol. I love the 5 ingredients!!

  11. 5 stars
    Does anyone know how I can adjust this recipe for high altitude baking? There are so many different “tips” and suggestions for altering recipes at high altitude but it’s hard to tell which tips would be best for this recipe. I live in Denver and don’t want to waste these ingredients and have muffin bricks but I’m definitely craving these Muffins! 🙂

  12. 5 stars
    OMG! These are so wonderful. My husband loves pecan pie, and he loved these. He told me to add this recipe to my favorites. So easy and fast to make. Thank you!