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Pecan Pie Brown Sugar Muffins

Sweet, buttery, bakery-style muffins that taste exactly like a slice of classic pecan pie. Featuring a moist brown sugar crumb and a crunchy pecan streusel topping.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pecan Streusel Topping
  • 1/2 cup Light brown sugar Packed
  • 1/3 cup All-purpose flour
  • 1/4 cup Unsalted butter Cold, cut into small cubes
  • 3/4 cup Pecans Whole or roughly chopped
  • 1 tbsp Coarse sparkling sugar Turbinado or raw sugar, for sprinkling
Muffin Batter (Dry)
  • 2 cups All-purpose flour Spoon and leveled
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon
  • 1/2 cup Pecans Finely chopped and toasted
Muffin Batter (Wet)
  • 1/2 cup Unsalted butter Melted and slightly cooled (1 stick)
  • 3/4 cup Dark brown sugar Packed
  • 1/4 cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 cup Buttermilk Room temperature (or sour cream)
  • 1 tbsp Pure vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Mixing bowls
  • Whisk and spatula

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the topping: In a small bowl, combine 1/2 cup light brown sugar and 1/3 cup flour. Cut in the cold butter until crumbly. Stir in the whole/roughly chopped pecans. Set aside in the fridge.
  3. In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, and cinnamon.
  4. In a medium bowl, whisk the melted butter, dark brown sugar, and granulated sugar until smooth. Whisk in the eggs one at a time, followed by the buttermilk and vanilla.
  5. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix. Fold in the 1/2 cup finely chopped pecans.
  6. Divide the batter evenly among the 12 muffin cups, filling nearly to the top.
  7. Generously press the cold pecan streusel topping onto the top of each muffin. Sprinkle lightly with coarse sparkling sugar.
  8. Bake at 425°F for exactly 5 minutes. Then, keeping the oven door closed, reduce the temperature to 350°F (175°C) and bake for an additional 12-15 minutes, or until a toothpick comes out clean.
  9. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Toasting the pecans beforehand (5 mins in a dry skillet) vastly improves the flavor. Store muffins in an airtight container at room temp for up to 3 days.