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Gooey Pecan Pie Muffins with Crunchy Streusel Topping

A close-up of a pecan pie muffin with a bite taken out, revealing a moist, yellow interior and a gooey, crunchy pecan topping.
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Get the rich flavor of Southern pecan pie in an easy, portable muffin. These treats feature a tender base, a molten center, and a satisfying brown sugar pecan streusel topping. Perfect for holiday brunch or a quick sweet snack.

Ingredients

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  • 1 1/2 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, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, divided
  • 1/4 cup light corn syrup

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour and baking soda. Set aside.
  3. In a large bowl, cream together the softened butter and 3/4 cup of the brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined. Do not overmix.
  5. Stir in 1/2 cup of the chopped pecans into the batter.
  6. In a small bowl, prepare the gooey filling by mixing the corn syrup and the remaining 1/4 cup brown sugar until smooth.
  7. Fill each muffin cup about two-thirds full with batter. Spoon about 1 teaspoon of the gooey filling mixture into the center of each muffin.
  8. Prepare the streusel topping by mixing the remaining 1/2 cup chopped pecans with the remaining 1/4 cup brown sugar and 1 tablespoon of melted butter (not listed in main ingredients, add if needed for texture, otherwise use dry mix). Sprinkle the streusel mixture over the top of the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted near the edge comes out clean. The center may remain slightly soft due to the filling.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra gooey center, slightly underbake the muffins by 1-2 minutes.
  • This recipe works well for mini muffins; adjust baking time to 12-15 minutes.
  • Use high-quality pecans for the best butter pecan flavor.

Nutrition

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