Pecan Pie Muffins Recipe
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Discover the ultimate pecan pie muffins recipe with crunchy streusel topping and sweet maple glaze! Easy, 30-minute bake that captures Southern pecan pie flavor in portable form. Perfect for fall brunches, holidays, and year-round!
If you’re craving the rich, nutty flavors of classic pecan pie but want something portable and easy to share, these Pecan Pie Muffins with Streusel Topping and Maple Glaze are your new go-to recipe. Imagine biting into a tender muffin loaded with chopped pecans, topped with a crunchy brown sugar streusel, and drizzled with a sweet maple glaze that ties it all together. Perfect for fall gatherings, holiday brunches, or just a cozy weekend treat, this recipe transforms the beloved Southern dessert into muffin form without the fuss of pie crust.
I’ve been baking these pecan pie muffins for years, inspired by family potlucks where pecan pie always stole the show. They’re quick to whip up—no rolling dough required—and they fill your kitchen with the irresistible aroma of toasted nuts and warm spices. Plus, they’re naturally gluten-adaptable and can be made ahead for busy days. Whether you’re a baking novice or a pro, this recipe yields 12 muffins that taste like a hug from grandma’s kitchen.
Why You’ll Love These Pecan Pie Muffins
- Decadent Flavor in Every Bite: All the gooey goodness of pecan pie, baked into fluffy muffins.
- Crunchy Streusel Topping: Adds texture and a buttery crumble that’s impossible to resist.
- Drizzly Maple Glaze: A simple finishing touch that elevates these from good to unforgettable.
- Easy and Quick: Prep time is just 15 minutes, bake in 20—done in under an hour!
- Make-Ahead Friendly: Ideal for meal prep, holidays like Thanksgiving, or gifting.
Be Prepared: Have the Recipe Handy!
These pecan pie muffins are always a crowd-favorite! When you bake and serve them, be sure to have the recipe link handy! You’ll get requests for it. ☺️
Happy baking! 🍁
Ingredients for Pecan Pie Muffins
This recipe uses simple pantry staples with a focus on fresh pecans for that authentic pie taste. Measurements are for 12 standard muffins.
For the pecan pie muffin batter, you’ll need: butter, brown sugar, eggs, vanilla extract, all-purpose flour, salt, and pecans.
For the streusel topping, you’ll need: all-purpose flour, brown sugar, butter, and chopped pecans.
For the maple glaze, you’ll need: confectioners’ sugar and maple syrup.
How to Make Pecan Pie Muffins: Step-by-Step Instructions
- Make the muffin batter: Add brown sugar and butter to mixing bowl.
- Cream together with an electric mixer.
- Add eggs and beat until combined.
- Add salt and vanilla extract.
- Add flour and chopped pecans.
- Stir until just combined.
- Spoon into prepared muffin pan.
Make the Streusel and Maple Glaze
- Make the Streusel Topping: Cut the butter into the sugar and flour.
- Stir in the chopped pecans.
- Spoon on top of the muffins.
- Bake 25 minutes or until a toothpick comes out clean. Remove from the oven.
- Make the Maple Glaze: Whisk together the sugar and maple syrup.
- Drizzle on top of the baked muffins.
Baking Tips for Perfect Pecan Pie Muffins
- Don’t Overbake: These muffins are best slightly underdone in the center for that pie-like gooeyness.
- Room Temperature Ingredients: Ensures even mixing and fluffier texture.
- Gluten-Free Option: Swap in a 1:1 gluten-free flour blend—no other changes needed.
- Nut Alternatives: If pecan allergies are a concern, try walnuts or omit nuts entirely for a simpler brown sugar muffin.
Variations to Try
- Mini Muffins: Use a mini muffin tin and reduce bake time to 10-12 minutes—great for parties!
- Chocolate Twist: Fold in 1/2 cup chocolate chips to the batter for a pecan pie brownie vibe.
- Vegan Version: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based butter, and almond milk.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezing: Freeze unglazed muffins in a zip-top bag for up to 3 months. Thaw and glaze before serving.
Frequently Asked Questions
Yes! Bake and store unglazed, then add the maple glaze just before serving for freshness.
Substitute with honey or a simple vanilla icing, but maple really enhances the pecan pie flavor.
Absolutely— they’re sweet, nutty, and fun to eat. Just chop pecans finely if serving to little ones.
Make sure the batter is thick and sprinkle the topping right before baking.
If you try this recipe for pecan pie muffins with streusel topping and maple glaze, I’d love to hear how it turns out! Tag @addapinch on social media or leave a comment below. Looking for more fall bakes? Check out our Pumpkin Spice Muffins or Classic Pecan Pie.
Happy baking! 🍁
Pecan Pie Muffins Recipe
Equipment
- Cupcake Liners
Ingredients
- 1/2 cup (113 g) butter, room temperature
- 1 cup (213 g) brown sugar
- 2 large (100 g) eggs
- 1 teaspoon (5 g) vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/2 teaspoon (1 g) salt
- 1 cup (109 g) chopped pecans
Streusel Topping (optional)
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (71 g) brown sugar
- 4 tablespoons (56 g) butter, room temperature
- 1/2 cup (54.5 g) chopped pecans
Maple Glaze (optional)
- 1/4 cup (28 g) confectioners' sugar
- 1 tablespoon (20 g) maple syrup
Instructions
- Prep. Preheat oven to 350º F. Place muffin/ cupcake liners in a regular sized muffin pan or coat the muffin pan with baking spray or cake goop to prevent the muffins from sticking.
- Make the muffin batter. Cream together the butter and brown sugar until fluffy with an electric mixer. Beat in the two eggs, then add the vanilla extract and salt. Mix until well combined. Stir in the all-purpose flour and chopped pecans until just combined. Spoon the muffin batter into the prepared muffin pan, filling each indention 2/3 full.
- Make the streusel topping (optional): Add the flour, brown sugar and butter to a medium mixing bowl. Cut the butter into the flour and sugar with a fork until the butter is well combined. Stir in the pecans, if using. Divide the streusel topping and sprinkle on top of each of the unbaked muffins.
- Bake. Place the muffin pan into the preheated oven and bake for 25 minutes. Remove from the oven. Allow to cool for a few moments before drizzling with the maple glaze, carefully removing from the muffin pan, and serving.
- Make the maple glaze (optional): While the muffins are baking, whisk together the ingredients for the glaze in a medium mixing bowl. Drizzle the glaze over each of the muffins.
Notes
Room Temperature: Store in an airtight container for up to 2 days.
Freezing: Freeze unglazed muffins in a zip-top bag for up to 3 months. Thaw and glaze before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
These Pecan Pie Muffins look and sound delicious, but I am questioning if only 1/2 cup of flour in the batter is correct? Would love to know before I bake a batch.
Sandra, you do use 1/2 cup flour in the batter and another 1/2 cup flour in the streusel topping. I hope you enjoy these muffins as much as my family.