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Easy Gooey Pecan Pie Muffins with Brown Sugar Streusel

A pecan pie muffin cut in half showing the gooey pecan filling inside the tender cake base.
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Make handheld pecan pie treats with these easy pecan pie muffins. They feature a tender muffin base, a rich, gooey center, and a crunchy brown sugar pecan topping. Perfect for breakfast, dessert, or holiday mornings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 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
  • 1/4 cup light corn syrup
  • 1/4 cup packed light brown sugar (for filling)
  • 1 large egg (for filling)
  • 1/4 teaspoon salt (for filling)
  • 2 tablespoons melted butter (for filling)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)

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 flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, 1/2 cup brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in half of the dry ingredients into the wet ingredients, then mix in the buttermilk. Add the remaining dry ingredients and mix until just combined. Do not overmix.
  5. Fold in 1/2 cup of the chopped pecans into the batter.
  6. Prepare the gooey pecan filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, egg, salt, and 2 tablespoons melted butter until smooth. Stir in the remaining 1/2 cup of chopped pecans.
  7. Prepare the brown sugar streusel topping: In a separate small bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, and cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  8. Fill the muffin cups about two-thirds full with the muffin batter.
  9. Spoon about 1 to 1 1/2 teaspoons of the pecan pie filling mixture into the center of the batter in each cup.
  10. Sprinkle the streusel topping evenly over the filling in each muffin.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin cake part (avoiding the gooey center) comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a Southern Pecan Treats flavor, add 1/4 teaspoon of cinnamon to the muffin batter.
  • If you want a truly handheld pecan pie experience, serve these warm.
  • You can substitute maple syrup for corn syrup in the filling for a different sweet breakfast bake flavor.

Nutrition

Find it online: https://dishicious.com/pecan-pie-muffins-easy-gooey-recipe/