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Gooey Pecan Pie Muffins with a Buttery Brown Sugar Streusel Topping

Close-up of a pecan pie muffin split in half revealing a gooey caramel center dripping onto a plate.
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Make rich, portable muffins that taste like classic pecan pie, complete with a gooey filling and a crisp brown sugar streusel topping.

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
  • 1/2 cup granulated sugar
  • 1/2 cup packed 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 packed brown sugar (for filling)
  • 1 tablespoon melted butter (for filling)
  • 1/4 teaspoon salt (for filling)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and 1/2 teaspoon salt. Set aside.
  3. In a large bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in 1/2 cup of the chopped pecans.
  5. Prepare the gooey filling: In a small bowl, whisk together corn syrup, 1/4 cup brown sugar, 1 tablespoon melted butter, and 1/4 teaspoon salt. Stir in the remaining 1/2 cup chopped pecans.
  6. Prepare the streusel topping: In a separate small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill each muffin cup about two-thirds full with the batter. Spoon about 1 teaspoon of the gooey pecan filling into the center of each muffin.
  8. Sprinkle the streusel topping evenly over the top of the batter and filling in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake part (avoiding the gooey center) comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can prepare the streusel topping ahead of time and store it in the refrigerator for up to three days.
  • For a stronger pecan flavor, lightly toast the pecans before chopping and adding them to the batter and filling.
  • These muffins store well in an airtight container at room temperature for up to three days.

Nutrition

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