Description
Delicious Pecan Pie Crumble Muffins combine a moist, buttery muffin base with a rich pecan pie-inspired topping and a crisp crumbly streusel. Perfect for breakfast or an indulgent snack, these muffins feature the classic flavors of pecans, brown sugar, and vanilla, baked to golden perfection.
Ingredients
Scale
Muffin Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
Pecan Topping
- ½ cup chopped pecans
- â…“ cup brown sugar
- 2 tbsp corn syrup or maple syrup
- 2 tbsp melted butter
- 1 tsp vanilla
- â…“ cup flour
Crumble Topping
- 3 tbsp brown sugar
- 2 tbsp cold butter, cubed
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it to prevent sticking.
- Make Muffin Batter: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the eggs one at a time, then add buttermilk and vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare Pecan Topping: In a small bowl, combine chopped pecans, brown sugar, corn syrup or maple syrup, melted butter, vanilla, and flour. Mix well until all ingredients are thoroughly incorporated. Spoon this mixture over the batter in each muffin cup.
- Make Crumble Topping: Combine brown sugar and cold cubed butter in a bowl, then use your fingers or a pastry cutter to mix until it resembles coarse crumbs. Sprinkle this crumble evenly over the pecan topping on each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Allow muffins to cool slightly in the tin before removing and serving.
Notes
- Use fresh buttermilk for the best flavor and texture; substitute with milk plus a teaspoon of lemon juice if unavailable.
- For a nuttier flavor, toast the pecans lightly before mixing into the topping.
- Do not overmix the batter to keep muffins light and tender.
- These muffins store well at room temperature for up to 2 days, or freeze for longer storage.
- Feel free to substitute corn syrup with maple syrup for a different sweetness profile.
