Who says you need to wait until after the big holiday dinner to have some pie? If you love pecan pie, start your Thanksgiving morning with these pecan pie mini muffins! They’re sweet with a nutty pecan flavor and so quick to make!
Looking for more pecan pie recipes? Check out this recipe for pecan pie without corn syrup!
Why You’ll Love these Mini Muffins
- This is an easy recipe packed full of flavor
- Everything is mixed in one bowl
- They're ready to eat in under 30 minutes
- Serve them as a quick breakfast treat or for a bite-sized dessert option!
Ingredients
- Melted butter: these muffins are sweet, so I like to use salted butter to balance the sweetness, but they can be made with unsalted butter as well.
- Eggs: the eggs give these muffins their rise and texture.
- Brown sugar: I used golden brown sugar but you can use any kind you’d like. The darker it is, the deeper the flavor of molasses.
- Corn syrup: You can use either light or dark corn syrup. Both light and dark corn syrup will enhance the sweetness of the muffins, while dark corn syrup will also add a hint of nuttiness.
- Flour: use an all-purpose flour.
- Chopped pecans: you can buy the pecans already chopped or chop full pecans or pecan halves yourself.
Please see the full list of ingredients and measurements at the bottom of the post.
Can I make these without corn syrup?
Yes! Corn syrup adds a little chewiness that a pecan pie filling has, so the muffin texture will be lighter and softer when you omit it from the recipe. If you make this recipe without corn syrup, I would increase the sugar to one cup of brown sugar to maintain the level of sweetness. I've made this recipe with and without the corn syrup and both ways make delicious mini muffins!
Equipment
- whisk
- mixing bowl
- mini-muffin pan - I used a large pan, but you can use any mini muffin tin. This recipe will make a total of 16-18 mini muffins.
- Small cookie scoop- not necessary but it portions out the batter well and makes scooping it much easier!
INSTRUCTIONS
Preheat the oven to 350 degrees and line a mini muffin pan with paper liners. I recommend using liners over greasing the pan with non-stick spray because it makes the muffins slightly softer and keeps the batter more contained. However, either way will work!
Melt one half cup butter and whisk the melted butter together with two large eggs. Whisk for at least 15 seconds so that you add some air into it.
Then, add the brown sugar, corn sryup, and flour to the mixing bowl and stir to combine. You can continue using a whisk for this or switch to stirring with a wooden spoon. Once mixed, stir in the chopped pecans.
Use a small cookie scoop or spoon to fill the mini muffin cups full of batter. You want them to be so completely full that they're even slightly domed.
Bake for 13-15 minutes in the preheated oven and then transfer to a wire rack to cool.
How to store these mini muffins
These muffins are best enjoyed on the day they're made. You can prolong their freshness a day or two by storing them in an airtight container at room temperature.
I hope you enjoy these muffins! They may look like a little bite, but they're so full of flavor, you're sure to have more than just one!
Equipment
Ingredients
- ½ cup salted butter, melted (1 stick)
- 2 large eggs
- ¾ cup packed golden brown sugar
- 1 tablespoon dark corn syrup
- ½ cup all-purpose flour
- 1 ¼ cup chopped pecans, divided
Instructions
- Preheat the oven to 350 Farenheit degrees. Grease a mini muffin pan with non-stick cooking spray or line with paper liners. Set aside for now.
- In a large bowl, beat together the melted butter and eggs for about 15 seconds, until the mixture is light and airy.
- Add the sugar, flour and corn syrup to the bowl, and stir to combine. Then, add 1 cup chopped pecans and mix.
- Divide the batter into the prepared muffin pan, filling each space to the top.
- Bake for 13-15 minutes, until a toothpickcomes out clean when inserted in the center.
- Remove the mini muffins from the pan and move to a wire rack to cool.
Notes
- I recommend using paper liners for the muffins over spraying the pan with non-stick spray. The muffin tops will spread slightly more without a liner, and the outsides of the muffins will be firmer and darker since they're in direct contact with the pan.
- Eggs are the only leavening agent in this recipe, so making sure to beat them well is important to getting a well-risen muffin. As you whisk together the butter and eggs, you're incorporating air into the batter. I suggest whisking them together for about 15-30 seconds.
- Pop the muffins out of the pan using a butter knife if you don't use paper liners or it's too hot to do so with your fingers.
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.
Jas @All that's Jas
Yum! These pecan pie muffins are just the perfect portion size. Have you considered adding bacon? 😉
Emma
That sounds delicious! I'm going to have to try that! Thanks for the suggestion 🙂