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Gooey Brown Sugar Pecan Pie Muffins with Crunchy Streusel Topping

Close-up of a gooey pecan pie muffin with a bite taken out, showing the moist crumb and sticky topping.
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Bake tender, individual muffins that capture the rich, sweet, and nutty flavor of classic pecan pie, complete with a buttery streusel topping.

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
  • 1/2 cup chopped pecans, plus 1/2 cup whole or large pecan halves for topping
  • 1/4 cup light corn syrup
  • 1/4 cup packed light brown sugar (for filling)
  • 1 large egg (for filling)
  • 1 tablespoon melted butter (for filling)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup chopped pecans (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter, 3/4 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. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Fold in the 1/2 cup chopped pecans.
  5. Prepare the gooey filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, and 1 tablespoon melted butter until smooth.
  6. Prepare the streusel topping: In another small bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, and 1/4 cup chopped pecans. Cut in the 2 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill each muffin liner about two-thirds full with the batter.
  8. Spoon about 1 teaspoon of the gooey filling mixture over the center of the batter in each cup.
  9. Sprinkle the streusel topping evenly over the filling layer. Place 3-4 pecan halves on top of the streusel on each muffin.
  10. Bake for 20 to 24 minutes, or until a toothpick inserted into the cake portion (avoiding the gooey center) comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best gooey texture, do not overbake the muffins. The center will set slightly as they cool.
  • You can substitute maple syrup for corn syrup in the filling if you prefer a different flavor profile.
  • Store leftover muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://tastytipster.com/pecan-pie-muffins-recipe-easy-dessert-bites/