Hamdi Saidani This Pioneer Woman Pecan Pie Muffins recipe is a gooey and chewy recipe, which is made with brown sugar and chopped pecans. It’s the perfect holiday treat, ready in about 35 minutes.
Pioneer Woman Pecan Pie Muffins Recipe Ingredients
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ⅔ cup butter, softened
- 2 large eggs, beaten
How To Make Pioneer Woman Pecan Pie Muffins
- Prep the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour 18 mini muffin cups or line them with paper liners.
- Combine the Ingredients: In a medium bowl, stir the brown sugar, flour, and chopped pecans together. In a separate bowl, beat the softened butter and eggs together until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
- Fill and Bake: Spoon the batter into the prepared mini muffin cups, filling them about two-thirds full. Bake for 20 to 25 minutes, or until the tops spring back when lightly touched.
- Cool and Serve: Let the muffins cool on a wire rack before serving.
Recipe Tips
- What’s the texture of these “muffins”? The most important thing to know is that these are not light and fluffy, cake-like muffins. They are dense, gooey, and chewy, exactly like the filling of a pecan pie baked into a mini, crustless form.
- How to get the best pecan flavor? For a deeper, nuttier flavor, you can toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until they are fragrant before adding them to the batter.
- Can I make these in a regular muffin tin? Yes, you can. If you use a standard-sized muffin tin, the recipe will yield about 9 muffins. You will need to increase the baking time to 25-30 minutes.
- How do I know when they are done? The tops should spring back when lightly touched. The edges will be set and slightly caramelized, but the center will be very soft and gooey, similar to a pecan pie filling.
What To Serve With Pecan Pie Muffins
These are a rich, sweet treat that is perfect on its own. They are a fantastic addition to a holiday dessert platter or for a bake sale. They pair wonderfully with:
- A hot cup of coffee or a cold glass of milk
- A small dollop of whipped cream
- A drizzle of salted caramel sauce
How To Store Pecan Pie Muffins
- Room Temperature: Store the cooled muffins in an airtight container at room temperature. They will keep for up to 4 days.
- Freeze: These freeze exceptionally well. Place the cooled muffins in a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature before serving.
Pecan Pie Muffins Nutrition Facts
- Serving: 1 serving (2 mini muffins)
- Calories: 338kcal
- Fat: 24g
- Carbs: 31g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are these supposed to be gooey in the middle?
Yes, absolutely! The signature feature of these pecan pie muffins is their gooey, custardy center, just like a traditional pecan pie. They are not meant to be cooked all the way through like a regular cakey muffin.
Can I add chocolate chips?
Yes, a handful of mini semi-sweet chocolate chips would be a delicious addition to the batter for a chocolate-pecan version.
Why did my muffins turn out dry?
This is usually the result of over-baking. Be sure to pull them from the oven as soon as the tops spring back when touched. They will continue to set up as they cool, but the center should remain soft.
Try More Pioneer Woman Recipes:
- Pioneer Woman Buttermilk Pie Recipe
- Pioneer Woman Pecan Pie Without Corn Syrup Recipe
- Pioneer Woman Peach Pie Recipe
Pioneer Woman Pecan Pie Muffins Recipe
Description
Incredibly easy, crustless mini pies that taste just like the gooey, chewy filling of a classic pecan pie.
Ingredients
Instructions
- Preheat the oven to 350°F. Prepare 18 mini muffin cups.
- In a medium bowl, stir together the brown sugar, flour, and pecans.
- In a separate bowl, beat the softened butter and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill the mini muffin cups about 2/3 full with the batter.
- Bake for 20 to 25 minutes, until the tops spring back when touched. Cool on a wire rack.
Notes
- u003cliu003eThe most important tip for this recipe is to understand that these are essentially crustless pecan pies in a muffin shape—they are meant to be gooey in the center, not light and cakey.u003c/liu003eu003cliu003eFor the best results, be careful not to overmix the batter once you combine the wet and dry ingredients.u003c/liu003eu003cliu003eToasting the pecans for a few minutes in a dry skillet before adding them to the batter will greatly enhance their nutty flavor.u003c/liu003eu003cliu003eDo not over-bake these muffins; they are done when the edges are set but the center is still very soft.u003c/liu003e
