sticky pecan pie muffins—basically a cross between a muffin and a mini pecan pie. Here’s a full, reliable recipe to recreate them:
🧁 Pecan Pie Muffins (Sticky & Gooey)
🥣 Ingredients (makes ~9–12 muffins)
Dry:
- 1 cup brown sugar (packed)
- ½ cup all-purpose flour
- ½ tsp salt
Wet:
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
Add-ins:
- 1 cup chopped pecans
- Optional: ½ cup chocolate chips or cinnamon swirl
Topping (optional but recommended):
- Whole pecan halves
- Extra brown sugar (for a caramelized top)
🔥 Instructions
- Preheat oven to 350°F (175°C).
Grease a muffin tin well or use liners. - Mix dry ingredients
In a bowl, combine brown sugar, flour, and salt. - Mix wet ingredients
In another bowl, whisk eggs, melted butter, and vanilla. - Combine
Stir wet into dry until just combined (don’t overmix). - Fold in pecans
Add chopped pecans (and chocolate chips if using). - Fill muffin cups
Fill about ¾ full. Top with pecan halves and a sprinkle of brown sugar. - Bake
20–25 minutes until golden brown and set on top. - Cool slightly
Let sit for 10–15 minutes before removing (they’re gooey inside!).
🍯 Tips for That Gooey Center
- Slightly underbake by 1–2 minutes for extra softness
- Use dark brown sugar for deeper caramel flavor
- Don’t skip the butter—it creates that rich, pie-like texture
❄️ Storage
- Room temp: 2 days (covered)
- Fridge: up to 5 days
- Reheat briefly for that fresh-from-the-oven gooeyness
If you want, I can also give you a bakery-style version, a healthier version, or one with a liquid caramel center.