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Gooey Pecan Pie Muffins with Brown Sugar Streusel Topping

A pecan pie muffin cut in half showing the moist interior, pecan filling, and crumbly streusel topping.
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Make pecan pie flavor in an easy muffin format. These muffins feature a moist, gooey center and a crunchy brown sugar streusel topping, perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar (for filling)
  • 1 large egg (for filling)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 cup chopped pecans (for streusel)

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Fold in 1 cup of chopped pecans.
  5. Prepare the gooey filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, and cinnamon until smooth.
  6. Fill each muffin cup about two-thirds full with batter. Spoon about 1 teaspoon of the gooey filling into the center of the batter in each cup.
  7. Prepare the streusel topping: In a separate small bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter pieces, and 1/4 cup pecans. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  8. Sprinkle the streusel topping evenly over the batter in each muffin cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake part (avoiding the gooey center) comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer pecan flavor, toast the pecans lightly before chopping and adding them to the batter or streusel.
  • If you prefer a less sweet muffin, reduce the granulated sugar in the main batter by 2 tablespoons.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookerykings.com/pecan-pie-muffins-recipe/