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Gooey Pecan Pie Muffins with Brown Sugar Streusel Topping (Easy & Quick Recipe)

Close-up of a freshly baked pecan pie muffin topped with a thick, sugary pecan streusel topping.
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Get the rich, gooey flavor of classic pecan pie in a portable, easy-to-make muffin. This quick recipe features a tender base and a crunchy brown sugar pecan streusel topping, perfect for a fall breakfast or holiday brunch 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C). 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 together the softened butter and brown sugar until light and fluffy. Beat in the 2 large eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing just until combined. Do not overmix. Fold in 1/2 cup of the chopped pecans.
  5. Prepare the gooey filling: In a small saucepan over medium heat, whisk together the corn syrup and granulated sugar until the sugar dissolves. Remove from heat and whisk in the lightly beaten egg until smooth.
  6. Fill each muffin cup about two-thirds full with batter. Spoon about 1 teaspoon of the gooey filling mixture into the center of each muffin cup.
  7. Prepare the streusel topping: In a small bowl, combine the remaining 1/2 cup chopped pecans with 2 tablespoons of brown sugar (taken from the total amount listed in ingredients if necessary, or use an extra tablespoon if needed for topping). Sprinkle the streusel mixture evenly over the tops of the muffins.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin part (avoiding the gooey center) comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a Southern Pecan Pie twist, use dark corn syrup for a deeper molasses flavor in the filling.
  • If you are making mini pecan pie muffins, reduce the baking time by 3 to 5 minutes.
  • These muffins taste best when served slightly warm, capturing that classic pecan pie texture.

Nutrition

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