Pecan Pie Brown Sugar Muffins
These Pecan Pie Brown Sugar Muffins are soft, rich, and full of cozy pecan pie flavor in every bite. Made with brown sugar, sour cream, and warm cinnamon, they bake up moist and tender with a crunchy caramel pecan topping that makes them feel bakery-style special.
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter melted and cooled
- 1 cup packed light brown sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- 2 teaspoons vanilla extract
Mix-Ins & Topping
- ½ cup finely chopped pecans
- ¼ cup pecan halves
- ¼ cup brown sugar for topping
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
- Mix topping ingredients (brown sugar, melted butter, pecan halves) in a small bowl and set aside.
- Whisk dry ingredients together in a large bowl.
- In another bowl, whisk melted butter and brown sugar, then add eggs, sour cream, milk, and vanilla.
- Combine wet and dry ingredients and gently mix until just combined.
- Fold in chopped pecans.
- Fill muffin cups ¾ full and add pecan topping with whole pecans on top.
- Bake for 20–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in pan, then transfer to a wire rack.
Notes
- Do not overmix the batter this is the key to soft, bakery-style muffins. Mix only until the ingredients are just combined.
- Spoon and level your flour for accurate measurement; too much flour will make the muffins dense.
- Sour cream is essential for moisture and keeps the muffins soft for days.
- The pecan topping should be added just before baking so it stays crisp and caramelized.
- These muffins taste even better the next day as the brown sugar flavor deepens.
- You can freeze them for up to 3 months; reheat before serving for best texture.