Pecan Pie Muffins Recipe (2024)

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This quick and easy pecan pie muffins recipe is easy to make and tastes just like homemade pecan pie! It’s convenient and great for lunches and parties!

Pecan Pie Muffins Recipe

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This quick and easy pecan pie muffins recipe is easy to make and tastes just like homemade pecan pie! It ‘s convenient and great for lunches and parties!

Author: Tawra Kellam

Ingredients

Units

1 cup chopped pecans
1 cup brown sugar
1/2 cup all-purpose flour
2 eggs
1/2 cup (stick) butter or margarine, melted

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Instructions

Preheat oven to 350°.
Combine the first 3 ingredients.
In a separate bowl beat the eggs until foamy.
Add butter.
Pour the egg mixture into the dry ingredients.
Blend until moistened. Don’t over-blend.
Pour into muffin tins with papers.
Bake for 20-25 minutes.

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Reader Interactions

Comments

Grizzly Bear Mom
November 10, 2010 at 1:58 pm

As a single I appreciate recipes of this type that I can eat one and freeze the others for later (if I can discipline myself to do so!) Thanks.
Reply
Denise Luna
November 10, 2010 at 10:20 pm

Your “Pecan Pie Muffins” do you fill in the cups halfway or more? What’s the quantity?
Reply
- Jill
  November 11, 2010 at 8:44 am
  
  Usually between 1/2 – 2/3 full depending how big you want them. If you go over 2/3 full for any muffin recipe they sometimes pour out over the cup and stick to the pan. 2/3 is the standard amount to allow for raising. If I am fixing them for several young kids, need to stretch them or if they are very rich muffins I will make smaller ones and only fill 1/2 full.
  Reply
margaret
November 12, 2010 at 11:39 pm

What kind of flour please?
Reply
- Jill
  November 13, 2010 at 9:35 am
  
  all purpose. All of the flour in our recipes are all purpose unless other wise stated.
  Reply
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  28 Make-Ahead Recipes to Stock Your Freezer With Right Now Homemade Cinnamon Baking Chips recipe Señorita Bread Recipe (Step-By-Step Filipino Spanish Bread)24 Traditional Amish Recipes
- Carol Cripps
  February 20, 2023 at 2:39 pm
  
  Am I right that there’s no leavening in these?
  If that’s the case, what makes them rise so beautifully?
  Reply
  - Jill
    February 21, 2023 at 10:31 am
    
    No it doesn’t call for leavening. Eggs are used as leavening in some recipes and this is what works for these. They maybe slightly more dense only because it is like a pecan pie.
    Reply
barb~
November 13, 2010 at 6:28 pm

These sound fabulous and so easy!
Reply
Loralee
November 15, 2010 at 1:10 am

Just want to check before trying: I noticed there’s no leavening agent; is that correct?
Reply
- Tawra
  November 15, 2010 at 11:16 am
  
  yes.
  Reply
  - Allison
    March 7, 2023 at 6:09 am
    
    How many muffins does this make? I realize it depends on how full you fill cups, but approximately, please.
    Reply
    - Jill
      March 7, 2023 at 1:59 pm
      
      This makes about 18 mini muffins and about 6 regular size.
      Reply
Rhonda L.
November 15, 2010 at 7:03 am

Absolutely delicious! Thank you so much for this recipe. Definitely going to become a regular here…as soon as I find pecans on a good sale! lol
Reply
Yvonne
November 16, 2010 at 11:14 am

I made these Saturday. They are easy and quick to make. My daughter and her youngest son was here Sunday to eat lunch with us. They ate some of them and she wanted the receipe.
What I like about them is that they`re not too sweet. I love pecan pie, but it is so sweet, just one small bite is all I can eat.
Reply
Joyce
December 4, 2010 at 9:19 pm

I made this recipe as our dessert at Thanksgiving time. Didn’t know if my family would like them. Wow! They loved these little pecan pie muffins! They are not to sweet and I made extra and froze a batch. I didn’t need to make pies for Thanksgiving! This recipe is a keeper!
Reply
Teresa
December 13, 2010 at 10:50 am

This is a wonderfully delicious twist on a holiday regular and favorite!! I agree, it’s not too sweet, just right!
Reply
Teresa
December 13, 2010 at 10:54 am

I shared your recipe (and link with credit) on our facebook page!
Thanks again for sharing! Merry Christmas!
Reply
Helen
January 11, 2011 at 1:25 pm

I made these with 1/2 cup of gluten free flour blend and 1/4 cup or sorghum flour and they came out fantastic! Thank you so much :)
Reply
- Ruth Heartsabound4luv
  January 11, 2012 at 10:53 am
  See Also
  20+ Rudimentary Recipes Every 20-Something Should Know How to Make
  
  Thanks Helen …lets chat…I am Celiac too…
  I can be reached easily at gmale if you’d like.
  I am always “hearts abound 4 luv” any where you look.
  I am writing a cookbook. Any recipes would help- I’m new at this. Others please chime in if you are Celiacs.
  Happy New Year everyone!
  Reply
Janie
February 9, 2011 at 11:04 pm

No one has posted how many this makes. I like to know before I start and since I’m new to baking muffins, can’t guessimate.
Reply
- Jill
  February 10, 2011 at 8:18 am
  
  This recipe will make a dozen or less. It really depends on how full you fill your muffin cups as to how many you get.
  Reply
- Doris
  April 13, 2019 at 12:48 pm
  
  12 regular 20-24 mini. 8-9 giant
  Reply
Lynda
September 10, 2011 at 12:12 pm

Attending our first Beta meeting on the 13th and was asked to bring the dessert- this sounds great so topped with whipped cream.
Also looking for a coconut coffee cake recipe- anyone have a idea with glazed icing.
have a great day
Reply
andrea
November 16, 2011 at 4:12 pm

Just thought I’d share my variation :)
I used sliced almonds since that is what I had & added a handful of cranberry-raisins.
I made 12 mini muffins & 2 mini loaves…they’re very yummy! I made them for a friend who just had surgery–glad there’s enough to have a sample, too :)|
Thanks for the great recipe!
Reply
Pat
December 13, 2011 at 10:29 am

I tried this recipe as printed & they were flat & didn’t taste very good. I thought maybe it was a misprint & so I used self rising flour next & they were great. My 30 yr old son even liked them & he is very picky.
Reply
- Doris
  April 13, 2019 at 12:51 pm
  
  They do not rise. I put a little more than 2/3 in cups and cook a little longer.
  Reply
rose
January 11, 2012 at 11:59 am

this is sorta like the recipe for the infomercial “turbo cooker” (its on you tube now) .. but cathy (the lady cooking) used a think of bisquick, pecans and diet orange soda (i think it was orange) .. and cooked it in the turbo cooker (i bought one of those .. they are awesome) .. and well i did make this once and it was delish .. i am not sure if i used the orange soda or a diet sprite .. and i used more pecans than she did bc it was a dessert i was making and i topped it with cool whip ..
i have to try this recipe tho .. anything with pecans or walnuts is a fav at our house ..
thanks for sharing :D
Reply
Joanie
November 17, 2013 at 6:02 pm

Thumbs up for the Pecan Pie Muffin recipe! (I substituted walnuts for the pecans– very tasty.) Instead of using paper liners, I sprayed the tin generously with cooking spray. I ran a knife around the edges of the muffins right after I took them out of the oven, giving each one a little lift with the knife tip to loosen them from the bottom. Great with a mug of tea!
Reply
Rachel H
November 18, 2013 at 7:43 am

This looks so easy! I will have to make this. I know this is terrible, but I love pecan pie, and I make one only at Christmas, and usually eat the whole thing by myself! It is my favorite pie, but not one my husband and kids will eat. My parents like it, and sometimes they will eat it as well, if I pull it out to share that is! But now my dad is border line diabetic, and has to stay off sugar. I haven’t tried any sugar free recipes though. I have a FM cookbook that says to use honey, maple syrup and molasses as sweeteners, not white sugar. It could be that the maple syrup would be a good substitute.
Reply
- Jill
  November 18, 2013 at 11:17 am
  
  Your a woman after my own heart. I love pecan pie and am the only one who eats it so I make myself a whole one either at Christmas or New Years and eat the whole thing myself. Oh. Yum. You could try the other sweeteners but I’m afraid I have always found the recipes that say they taste like the real thing don’t usually work for me. : ) I guess I have delicate taste buds. : )
  Reply
Carrie
December 17, 2013 at 5:53 am

These were FANTASTIC!!! Thank you so much for sharing. I really appreciate that you give us easy recipes with easy to find ingredients that taste great. I certainly hope my husband has your cook book under the tree for me as I requested. If not I will definitely be ordering myself a copy Dec. 26th. Lol.
I also love reading everyone’s comments, and enjoy how everyone seems like family on this site. I have been very blessed to have found it. Wishing you all a Merry Christmas.
Reply
Nancy Hager
November 26, 2016 at 3:54 pm

Loved the recipe! I am a cook who usually can’t follow a recipe without adapting it a bit, but the only thing I changed with this recipe is to add a teaspoon (OK, 2 teaspoons) of vanilla to the egg mixture – I am absolutely in love with vanilla! This is a great find and I thank you for sharing it.
Reply
Christen
January 22, 2017 at 7:32 am

Quick question. I am not baker so bare with me. We don’t eat much sweets. I have about half of a pecan pie leftover that my grandmother gave me. Is there anyway I can make muffins with this? Thanks!
Reply
- Jill
  January 22, 2017 at 2:40 pm
  
  You know Christen not really. They are pretty much two different things and it would probably be best to freeze what is left of the pie and start from scratch to make the muffins. You can too half the muffin recipe if you don’t eat too many sweets and you can freeze them too.
  Reply
  - Christen
    January 23, 2017 at 8:00 am
    
    Thanks Jill!
    Reply
BrendaD
November 28, 2017 at 10:33 am

I made these to send back to college with my oldest son. I received a message from his roommate with a marriage proposal (he was joking of course). Ha ha! I added these muffins to the list of items to send to the boys for munchies while they study for finals. Thank you for the proposal worthy recipe! :)
Reply
- New England Flybaby
  March 2, 2018 at 9:12 pm
  
  @BrendaD – That is so funny!
  Reply
julie rancourt
September 21, 2019 at 8:30 pm

I made this recipe with half the sugar and a big ripe banana.So very good!
Reply
Judi Sowery
November 1, 2019 at 4:37 pm

I made these this morning and they were delicious. However I am thinking that I did something wrong or maybe didn’t cook them quite long enough. I baked them for 20 minutes in a convection oven. The paper wraps do not come off easily and it seems that I lose a lot of the muffin being left on the paper liner. Any tips for that?
Reply
- Jill
  November 2, 2019 at 8:47 am
  
  You didn’t do anything wrong Judi. This does happen sometimes. To prevent it you can lightly grease them or maybe an easier way is to set a pan of water into the oven below them to steam while they bake.
  Reply
Ann
March 6, 2020 at 11:17 am

I’m a big fan of these quick and easy pecan pie muffins. I make these on a regular basis. I often bring these along to party tables, and they’re always a big hit. (Seriously, are there people who wouldn’t like these muffins?)
Thank you so much for sharing! I hope the recipe will inspire many of your followers. Keep up the good work!
Reply
Angelz
December 18, 2023 at 11:46 am

What kind of butter ? Salted or unsalted?
Reply
- Jill
  December 18, 2023 at 3:34 pm
  
  We always use salted unless otherwise stated.
  Reply
Lisa Jo Flores
December 26, 2023 at 1:16 pm

I noticed they have a crumble topping on them do you have a recipe for that?
Reply
- Jill
  December 26, 2023 at 3:01 pm
  
  These don’t have a crumb topping but you can add one. Just dip them in a little melted butter and then into some brown sugar when they are done baking.
  Reply

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FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips

Tips to Make Homemade Muffins Moist.
Keep Wet and Dry Ingredients Separately.
Add All Flavorings Last.
Consider Paper Liners.
Don't Overfill the Muffin Cups.
Check the Temperature of Your Oven.
Test if Muffins Are Fully Cooked.
Top Your Muffins with Flavor.

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Aug 9, 2021

See Details ›

What is the most important rule to follow when baking muffins? ›

The most important rule of muffin making is to not over stir the mix. Instead, what you really want is to just moisten the ingredients. Resist the temptation to stir or beat the batter until it is smooth and lump free.

See Details ›

What happens if you over bake pecan pie? ›

For pecan pie, when the top still caves in when gently pressed, the pie is under baked. and the filling won't completely set up. On the other hand, if the filling doesn't move at all when tapped, the pie is over baked. and the center will be dry and crumbly.

Learn More ›

What makes a pecan pie not set up? ›

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

What not to do when making muffins? ›

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Find Out More ›

Are muffins better with oil or butter? ›

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

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What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

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What is the secret to high muffins? ›

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.

Know More ›

Can I leave my pecan pie out overnight? ›

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Tell Me More ›

Why is my homemade pecan pie runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

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Can you rebake a pecan pie that is undercooked? ›

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

Learn More Now ›

Should pecan pie be jiggly after baking? ›

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.

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How do you keep pecan pie filling from seeping through the crust? ›

Seal the Surface

Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.