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Easy 5-Ingredient Pecan Pie Muffins
If you are craving the rich, caramelized flavor of a classic Southern dessert without the hassle of a rolling out a crust, these easy pecan pie muffins are the perfect solution.
These bite-sized treats deliver all the gooey, nutty goodness of a traditional pecan pie in a perfectly portioned dessert.
They feature a crisp, caramelized exterior that gives way to a soft, dense, and tender crumb on the inside.
Best of all, this 5-ingredient dessert recipe requires absolutely no mixer.
The batter comes together in mere minutes, making it the ultimate quick-fix baking project for busy weekends or impromptu holiday gatherings.
Whether you are prepping for a family brunch or looking for a viral-worthy dessert to share, these mini pecan pie muffins consistently steal the show.
Ingredients
- 1 cup light brown sugar packed
- ½ cup all-purpose flour
- 1 cup pecans finely chopped
- ⅔ cup unsalted butter softened to room temperature
- 2 large eggs room temperature, beaten
Instructions
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Prepare the Equipment: Preheat your oven to 350°F (175°C). Generously grease 18 mini muffin cups with non-stick baking spray (specifically one containing flour) or line them with mini paper liners.
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Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together the packed light brown sugar, all-purpose flour, and chopped pecans. Ensure the pecans are fully coated in the flour mixture to prevent them from sinking to the bottom during the bake.
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Mix the Wet Ingredients: In a separate small bowl, beat the softened butter and room-temperature eggs together until combined. The mixture may look slightly lumpy or separated, which is perfectly fine.
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Form the Batter: Gently pour the wet butter and egg mixture into the bowl of dry ingredients. Fold together with a silicone spatula until just combined. Do not overmix; stop as soon as no dry streaks of flour remain visible.
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Fill the Muffin Cups: Using a small spring-loaded cookie scoop or spoon, portion the batter into the prepared mini muffin tin. Fill each cup about two-thirds of the way full.
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Bake: Bake in the preheated oven for 20-25 minutes. The muffins are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
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Cool: Allow the muffins to cool in the pan for exactly 5 minutes before carefully transferring them to a wire rack to cool completely. Do not leave them in the pan longer, or the caramelized sugar will stick to the tin.
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