Butter Pecan Muffins

These moist, buttery pecan muffins are rich, nutty, and absolutely irresistible! Perfect for breakfast, brunch, or a cozy dessert, they’re loaded with toasted pecans and topped with a buttery caramel glaze that makes them taste like mini pecan pies.

Ingredients

For the Muffins:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans (toasted)
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Topping (optional but amazing):
1/4 cup butter
1/4 cup brown sugar
2 tablespoons honey or maple syrup
1/2 cup pecan halves

Instructions

1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or grease well with butter.
2. Toast the pecans: Spread the chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Let them cool.
3. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the toasted pecans.
4. Combine the wet ingredients: In another bowl, whisk together melted butter, brown sugar, eggs, vanilla extract, and buttermilk until smooth.
5. Mix together: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix — the batter should be thick and slightly lumpy.
6. Fill the muffin cups: Spoon the batter evenly into the muffin tins, filling about 3/4 full.
7. Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.

For the Buttery Pecan Topping (optional):

1. In a small saucepan, melt the butter, brown sugar, and honey (or maple syrup) together over medium heat until bubbly.
2. Add pecan halves and stir for 1–2 minutes until coated.
3. Spoon the warm topping over the muffins while they’re still slightly warm.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 2 months. Warm slightly before serving for that just-baked taste.

Soft, buttery, and full of nutty flavor — these pecan muffins taste like a sweet southern dream!