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Ultra Easy & Gooey Pecan Pie Muffins with Brown Sugar Streusel

Close-up of a pecan pie muffin cut in half, showing the gooey brown sugar filling and crumb topping.
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Make these simple pecan pie muffins that capture the rich, sweet flavor of classic pecan pie without needing a pie crust. They feature a tender base, a gooey center, and a crunchy brown sugar pecan topping, perfect for a quick breakfast or holiday dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, plus 1/2 cup for topping
  • 1/4 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour and baking soda. Set aside.
  3. In a large bowl, cream the softened butter and 3/4 cup of the brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in half of the flour mixture into the wet ingredients, followed by the buttermilk. Mix until just combined, then add the remaining flour mixture. Do not overmix. Fold in the 1/2 cup of chopped pecans.
  5. Prepare the gooey filling: In a small saucepan over medium heat, combine the corn syrup, granulated sugar, remaining 1/4 cup brown sugar, and cinnamon. Stir until the sugar dissolves and the mixture is smooth, about 2 minutes. Remove from heat.
  6. Fill each muffin cup about two-thirds full with batter. Spoon about 1 teaspoon of the gooey filling into the center of the batter in each cup.
  7. Prepare the streusel topping: In a small bowl, combine the remaining 1/2 cup chopped pecans with 1 tablespoon of flour and 1 tablespoon of brown sugar (if you have extra from the filling, use that). Sprinkle this mixture evenly over the top of the batter in each muffin cup.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake part of the muffin comes out clean. The center will remain soft.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra indulgent treat, drizzle a little caramel sauce over the muffins after they cool slightly.
  • If you prefer mini pecan pie muffins, adjust baking time down by about 5 to 7 minutes.
  • You can substitute buttermilk with 1/2 cup regular milk mixed with 1/2 teaspoon of white vinegar or lemon juice; let it sit for 5 minutes before using.

Nutrition

Find it online: https://juliameal.com/pecan-pie-muffins-easy-gooey-recipe/