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Gooey Pecan Pie Muffins with Crunchy Streusel Topping

Two gooey pecan pie muffins stacked on top of each other, featuring a crumbly, caramelized topping.
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Capture the rich, gooey flavor of classic pecan pie in a simple, portable muffin. This recipe uses accessible ingredients to create a tender base topped with a satisfying brown sugar pecan crumble, perfect for holiday brunches or quick breakfasts.

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
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated 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)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 2 tablespoons cold butter, cut into small pieces (for topping)
  • 1/4 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the muffin batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. This step incorporates air, which gives your muffins a tender crumb.
  4. Beat in the 2 eggs one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix the batter.
  6. Fold in 1 cup of the chopped pecans into the batter.
  7. Prepare the gooey filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth.
  8. Prepare the streusel topping: In another small bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter pieces, and 1/4 cup chopped pecans. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  9. Fill the muffin cups about two-thirds full with the batter.
  10. Spoon about 1 teaspoon of the gooey filling mixture into the center of each muffin cup.
  11. Sprinkle the streusel topping evenly over the top of the batter in each cup.
  12. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake part of the muffin comes out clean. The center will remain gooey due to the filling.
  13. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a true Southern pecan pie experience, serve these muffins slightly warm.
  • If you are making mini pecan pie bites, reduce the baking time by about 5 to 7 minutes.
  • You can substitute almond extract for vanilla in the filling for a different flavor profile.

Nutrition

Find it online: https://tastethisplate.com/pecan-pie-muffins-gooey-streusel-recipe/