Pecan Pie Brown Sugar Muffins
Soft and fluffy muffins infused with the rich, caramel-like sweetness of pecan pie, perfect for breakfast or as a cozy snack.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the muffin base.
- 1 cup Brown Sugar Adds caramel flavor.
- 1/4 cup Granulated Sugar Balances the sweetness.
- 2 tsps Baking Powder Helps muffins rise.
- 1 tsp Baking Soda Works with acids for leavening.
- 1/2 tsp Salt Enhances flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter, melted Adds richness.
- 2 Eggs Provides structure.
- 1 cup Buttermilk Adds moisture.
- 1 tsp Vanilla Extract Enhances flavor.
Toppings
- 1 cup Chopped Pecans Adds crunch and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it well.
- In a bowl, mix your dry ingredients: flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
Cooking
- In another bowl, whisk the melted butter and eggs until combined.
- Stir in the buttermilk and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and fold gently until just combined; batter may be lumpy.
- Fold in the chopped pecans.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Serve warm, enjoying the sweet, nutty aroma.
Notes
Properly measure flour to avoid dense muffins. For buttermilk substitute, combine milk with vinegar or lemon juice. Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.