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Gooey Pecan Pie Muffins with Crunchy Brown Sugar Streusel

A close-up of a pecan pie muffin with a bite taken out, showing the moist interior and gooey brown sugar pecan topping.
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Get the rich, comforting flavor of classic pecan pie in an easy, portable muffin. These muffins feature a tender base, a gooey center, and a satisfyingly crunchy brown sugar pecan topping. Perfect for a quick fall breakfast or holiday brunch.

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 granulated sugar (for filling)
  • 1/4 cup light corn syrup
  • 1 large egg, lightly beaten (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 cup chopped pecans (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 1 cup of brown sugar until light and fluffy. This step builds good texture.
  4. Beat in the 2 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Fold in 1 cup of chopped pecans.
  6. Prepare the gooey pecan pie filling: In a small bowl, whisk together the granulated sugar, corn syrup, 1 lightly beaten egg, and 1/2 teaspoon vanilla extract until smooth.
  7. Prepare the streusel topping: In a separate small bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, cold butter pieces, and the remaining 1/4 cup chopped pecans. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  8. Fill each muffin cup about two-thirds full with the batter.
  9. Spoon about 1 teaspoon of the gooey pecan pie filling over the batter in the center of each muffin.
  10. Sprinkle a small amount of the streusel topping over the filling on each muffin.
  11. Bake for 20 to 24 minutes, or until a toothpick inserted into the muffin part (avoiding the gooey center) comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best gooey center, make sure you do not overbake. The center should be set but still soft.
  • If you are making these for a holiday breakfast, you can prepare the batter the night before and store it covered in the refrigerator. Add 2-3 minutes to the baking time if baking cold batter.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://tastetaught.com/pecan-pie-muffins-gooey-streusel-recipe/