All the sweet, buttery goodness of pecan pie comes together in these cute-as-a-button Pecan Pie Mini Muffins! These bite-sized treats bring a little taste of pecan pie to the breakfast table, with a tender, muffin-like texture and rich pecan flavor in every bite. Enjoy them warm with a cup of coffee or tea for breakfast, brunch, or an afternoon pick-me-up whenever a little something sweet sounds just right. They’re perfect for sharing, too, whether you’re hosting a holiday gathering or simply treating your family to a homemade Southern favorite.

Easy Pecan Pie Mini Muffins Recipe

It’s no secret how much we love pecan pie here in the South. It’s one of those classic pie flavors we take pride in, and for good reason! There’s just something special about that rich, buttery filling and sweet pecan goodness. I’m always delighted to find new ways to enjoy those familiar flavors, just like Mom used to make.

These Pecan Pie Mini Muffins are as cute as a button and pack all that beloved pecan pie flavor into a sweet little bite. I especially love the idea of serving them at brunch or alongside a pot of tea when friends drop by. They’re just as welcome on an everyday breakfast table as they are on a holiday brunch menu, making them a lovely little treat to enjoy any time of year.

Key ingredients to make Southern Pecan Pie Muffins: (Scroll down for the full recipe card and quantities.)

Nuts – Chopped pecans. They need to be chopped relatively small since these are mini muffins.
Flour – All purpose flour, no leavening in the ingredients.
Sugar – Light brown sugar, don’t substitute white sugar.
Leavening – We’re adding baking powder to give rise to the muffins while baking and salt balances the flavor.
Butter – Melted salted butter or unsalted butter, not margarine. This is one of those times you need to go for the gold for the rich flavor.
Whole Eggs – Large eggs stabilize the muffin batter.
Flavoring – Vanilla extract adds creamy floral notes to the taste.

ingredients-to-make-pecan-pie-mini-muffins

How to Make Pecan Pie Mini Muffins Recipe

Heat Oven and Prepare Pan – Preheat the oven and line 24 mini muffin cups with paper liners. Lightly spritz with cooking spray.
Dry Ingredients – Use a whisk to sift together the brown sugar, flour, baking powder and salt.
Wet Ingredients – Make a well in the center of the flour mixture and add the melted butter, eggs and vanilla. Use a fork to blend together.
Assemble – Sprinkle 1/2 of the chopped pecans into the bottom of each mini muffin liner. Pour batter on top. Sprinkle tops with the remaining pecans.
Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean.
Serve – Remove from the pan and cool on a cooling rack. Store at room temperature

Kitchen Equipment to Make Mini Pecan Pie Muffins

One 24 cup mini muffin pan or two 12 cup mini muffin pans.
Measuring cups and measuring spoons.
Medium bowl, small bowl.
Whisk.
Wire rack.
Nut chopper.

Recipe Variations, Tips and Substitutions

Flour – When reading the recipe be aware that there’s no typo there is only 1/2 cup of all purpose flour in these muffins.
Sugar – The brown sugar in the batter caramelizes while baking and makes them taste just like pecan pie. It’s an important ingredient, don’t swap it out with white sugar.
Spray for Easy Release – One thing I recommend that you do is to bake these in mini muffin liners lightly sprayed with cooking spray. This helps prevent the muffins from sticking. The brown sugar in the mini muffins can make them a bit difficult to remove from the pan, otherwise. You could also skip the liners and bake them directly in the pan. In that case, liberally spray each cup liberally with baking spray.
Use Finely Chopped Pecans – Keep in mind that the pecans should be relatively finely chopped prior to adding to the batter. You could also adapt this recipe using walnuts.
Great Recipe to Double – These muffins are super simple to make and the fusion of flavors is always a crowd pleaser. It easily doubles according to how many servings you need.

Storage and Leftovers

Leftovers – Store Pecan Pie Mini Muffins in an airtight container at room temperature for up to 3 days or to lengthen the shelf life store them chilled in the fridge for 5 days.
Freezer – You can freeze these mini muffins for up to 2 months. Thaw in the fridge or on the counter for a few minutes and enjoy.

More Easy Muffin Recipes to Make

Double Chocolate Buttermilk Muffins feature a chocolate batter that’s filled with chocolate chips.
Cinnamon Roll French Toast Muffins are a fun way to make a pull apart muffin to share.
Blueberry Muffins are classic and the same recipe could be made with raspberries or blackberries.
Cranberry Muffins are a must-make when fresh cranberries are in season.
Cinnamon Streusel Oatmeal Muffins are dense and cake-like with warm cinnamon and nutmeg in the batter.
Put overripe bananas to use in these Banana Chocolate Chip Muffins.
Rhubarb Muffins from Insanely Good Recipes.

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