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Bourbon Pecan Pie Muffins
Emily

Pecan Pie Muffins

Buttery, caramel-kissed muffins that taste just like classic Southern pecan pie — bite-sized perfection for breakfast, dessert, or gifting!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 mini muffins
Course: Breakfast, Dessert
Cuisine: American, Southern
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pecans, finely chopped (plus halves for topping)
  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar (for glaze)
  • 1 tbsp milk (for glaze)
  • 1 tbsp caramel sauce or maple syrup (for glaze)

Equipment

  • 12-cup mini muffin tin
  • Mixing bowls
  • whisk or spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin tin or line with paper liners.
  2. In a medium bowl, mix pecans, brown sugar, flour, baking powder, and salt.
  3. Stir in beaten eggs, melted butter, and vanilla extract until just combined. Batter will be thick.
  4. Spoon batter into muffin cups, filling to the top. Press pecan halves into the center of each muffin.
  5. Bake for 15–18 minutes or until edges are golden and centers set.
  6. Cool muffins in the pan for 5 minutes, then transfer to a rack. Drizzle with caramel glaze made by whisking powdered sugar, milk, and caramel sauce.

Notes

Try toasting the pecans first for extra nutty flavor. These muffins freeze beautifully — just reheat for 10 seconds in the microwave before serving. Add a pinch of cinnamon for a cozy twist.