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Pecan Pie Brown Sugar Muffins

Pecan Pie Brown Sugar Muffins that Taste Like the Holidays

Delight in the festive flavors of Pecan Pie Brown Sugar Muffins that bring holiday cheer to breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Provides structure for the muffins; no substitutions needed.
  • 1 teaspoon Baking Soda Helps the muffins rise to a fluffy texture; essential for this recipe.
  • 1 teaspoon Baking Powder Works with baking soda for leavening; do not omit for best results.
  • 1/2 teaspoon Salt Enhances flavor; use kosher or sea salt for a well-rounded taste.
  • 1 teaspoon Cinnamon Adds warmth and spice; can substitute with nutmeg for a different twist.
  • 1/2 cup Unsalted Butter Provides moisture and richness; coconut oil can be used for a dairy-free option.
  • 1 cup Light Brown Sugar Offers deep sweetness and a molasses-like flavor; dark brown sugar will give a richer taste.
  • 2 Large Eggs Binds the ingredients and contributes to the muffin structure; flaxseed meal mixed with water is a good vegan substitute.
  • 1 cup Sour Cream Ensures muffins are tender and moist; plain Greek yogurt works well in its place.
  • 1/2 cup Whole Milk Adds moisture; any non-dairy milk can be used for allergies.
  • 1 teaspoon Vanilla Extract Enhances flavor; pure vanilla extract is preferable.
  • 1 cup Finely Chopped Pecans Adds texture and flavor; toasting enhances their aroma.
For the Topping
  • 1/2 cup Whole Pecan Halves Adds a beautiful garnish; no substitutions necessary.
  • 1/4 cup Additional Brown Sugar Creates a caramelized crust; must be packed tightly for best results.
  • 2 tablespoons Melted Butter Helps adhere the topping; crucial for the caramelization process.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, combine the melted unsalted butter and light brown sugar until smooth.
  4. Add the large eggs, sour cream, whole milk, and vanilla extract to the wet mixture, stirring gently.
  5. Carefully fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Prepare the topping by mixing the finely chopped pecans, packed brown sugar, and melted butter.
  7. Divide the muffin batter into the lined cups, filling them about three-quarters full.
  8. Spoon the pecan topping generously over each muffin and press a whole pecan half into the center.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
  10. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Gently fold in the dry ingredients to prevent overmixing for light muffins. You may substitute eggs with flaxseed meal for a vegan option. Room temperature ingredients result in a smoother batter.

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