Pecan Pie Muffins

published Nov 6, 2021
Pecan Pie Muffins Recipe

Fluffy pecan pie muffins are the perfect, festive morning treat.

Makes12 muffins

Prep20 minutes

Cook27 minutes to 32 minutes

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Pecan pie muffins on a cooling rack, with one muffin broken in half
Credit: Laura Rege

Satisfy two cravings in one by combining two iconic baked goods: pecan pie and muffins. When you marry the fluffiness of a muffin with the chewiness of pecan pie filling, the results are pretty irresistible. Clocking in at just eight ingredients with a dump-and-stir method, there are no crusts to roll out or blind baking to do.

Whatever the pecan pie craving, this recipe has got you. While bourbon is a delightful pairing in pecan pie, it can easily be omitted if the alcohol flavor is not your thing. Or sub in whiskey, rye, or rum instead. And if you love chocolate pecan pie, just throw in a handful of chocolate chips. One last recommendation for the ultimate experience: Treat these like little pecan pie muffin cakes and serve them with vanilla ice cream and a spoon. Trust me.

The Secret to Making Moist Muffins

In baking, many different variables can affect whether a baked good comes out dry or moist, but two main ones are having enough sugar and enough fat. 

Which Ingredients Make Muffins Fluffy?

Leaveners like baking powder, baking soda, and eggs make muffins fluffy. Many pecan pie muffins just use eggs for a firmer, more pie-like texture. We add a little baking powder for a slight lift, but know that this isn’t your average sky-high domed muffin.

Credit: Laura Rege

Are Muffins Better with Oil or Butter?

Either oil or butter is great for a muffin — it just depends on the texture and flavor you are looking for. Oil cooks up super fluffy and moist, but adds little residual flavor, as most oils are neutral or relatively flavorless. Butter tends to add less moisture, but imparts its rich, buttery flavor. 

Pecan Pie Muffins Recipe

Fluffy pecan pie muffins are the perfect, festive morning treat.

Prep time 20 minutes

Cook time 27 minutes to 32 minutes

Makes 12 muffins

Nutritional Info


  • 1 1/2 cups

    pecan halves (about 6 ounces), plus 12 pecan halves for garnish

  • 1 1/2 cups

    packed light brown sugar

  • 3/4 cup

    all-purpose flour

  • 1/2 teaspoon

    baking powder

  • 1/4 teaspoon

    kosher salt

  • 3 sticks

    (12 ounces) unsalted butter

  • 3

    large eggs

  • 2 tablespoons

    bourbon (optional)

  • 1 teaspoon

    vanilla extract


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a standard 12-well muffin tin with paper liners.

  2. Finely chop 1 1/2 cups pecan halves and place in a large bowl. Add 1 1/2 cups packed light brown sugar, 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Whisk until well combined.

  3. Melt 3 sticks unsalted butter in a small saucepan over medium heat. Transfer to a medium bowl. Add 3 large eggs, 2 tablespoons bourbon if using, and 1 teaspoon vanilla extract, and whisk until combined. Add to the flour mixture and stir until just combined.

  4. Divide the batter between the wells of the muffin tin (they will be very full). Top each muffin with a pecan half.

  5. Bake until the muffins are golden-brown and a tester inserted into the center of a muffin comes out clean, 25 to 30 minutes. Place the pan on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to the wire rack to cool completely.

Recipe Notes

Storage: Muffins are best day of, but can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months.