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Pecan pie muffins with streusel topping and maple glaze.
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5 from 1 vote

Pecan Pie Muffins Recipe

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Author: Robyn Stone

Equipment

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 350ยบ 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

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.

Nutrition

Calories: 353kcal | Carbohydrates: 38g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 119mg | Fiber: 2g | Sugar: 28g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg