Pecan Pie Muffins (Bakery-Style, Gooey Centers)

These look like the best parts of pecan pie and a soft muffin combined—caramelized tops, buttery crumb, and a sticky-sweet pecan filling.

Equipment

• muffin tin

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• ½ cup milk or buttermilk
• 1 tsp vanilla extract
• 1 cup chopped pecans
• ½ cup pecan halves (for tops)
• ½ cup brown sugar
• ¼ cup maple syrup or corn syrup
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. Heat oven to 350°F (175°C). Line a muffin tin or grease well.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl mix butter, brown sugar, eggs, milk, and vanilla.
4. Combine wet and dry just until mixed.
5. Stir chopped pecans with brown sugar, syrup, butter, and vanilla.
6. Fill muffin cups halfway with batter.
7. Spoon pecan mixture into the center, then top with remaining batter.
8. Press pecan halves on top.
9. Bake for 18–22 minutes, until tops are golden and centers are just set.
10. Rest 10 minutes—centers will stay soft and gooey.

Notes

For extra “pie” vibes, drizzle warm maple syrup or caramel over the muffins. Let them cool slightly before removing so the filling sets but stays luscious. Store covered at room temp 2 days or refrigerate up to 5 days.