Tuesday, January 18, 2011

Southern Pecan Pie Muffins

Classic Southern Pecan Pie Muffins - 5 simple ingredients and tastes like pecan pie!

Southern Pecan Pie Muffins

I had a taste for these classic Pecan Pie Muffins the other day, so while it's practically a no-recipe, recipe that is in most every Southerner's recipe box, here they are. I'm afraid the younger generation has lost touch with these anyway so maybe somebody will come along who hasn't every heard of them! If that's you, they are rich, chewy muffins that tastes a lot like a piece of pecan pie. They really do!

It may seem odd to have a muffin with no added leavening. To be perfectly honest, I've tried them with self-rising flour and they are delicious but not quite the same. The recipe will work with either flour though. They are a little bit sticky and delicate, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray though so that the muffin doesn't try to adhere to the paper making them crumble to pieces when you pull the paper off.

Look how nice and tender these are and of course, there's plenty of pecan. They are also very nice as mini muffins, just check them a bit earlier and remove them from the pan as soon as you possibly can.

Common on the potluck, funeral food and other social event circles, these delightful muffins are always a hit no matter where you take them, so be prepared to offer up the recipe, just in case somebody doesn't have it. They may not be like your usual classic muffins, but they're super easy to make - 5 simple ingredients is all there is to it.

Recipe: Southern Pecan Pie Muffins

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: 12 muffins

  • 1/2 cup (1 stick) of unsalted butter
  • 1 cup of light brown sugar, packed
  • 2 large eggs
  • 1/2 cup of all purpose flour
  • 1 cup of chopped pecans

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with foil muffin liners and spray the liners with Baker's Joy non-stick spray, or use a silicone muffin pan.

Cream the butter until smooth; add the sugar and beat until blended. Add the eggs, one at a time, and beat in. Add the flour and the pecans and fold in gently until blended; do not beat. Spoon the batter into the muffin tins a little more than halfway full. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted into the center muffins comes out clean. Transfer to a cooling rack.

Cook's Notes: These are a bit sticky and delicate, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray, so that the muffin doesn't try to adhere to the paper, making them crumble when you pull the paper off. Doubles great for 24 muffins.

Variation: May also use dark brown sugar. Do these as bite sized mini-muffins, perfect for parties, but start checking those at about 12-15 minutes. You'll get about 2-1/2 dozen.

Tip: If you aren't using liners, allow the muffins to cool in the pan for about 10 minutes before removing, unless you are making mini-muffins. Remove those as soon as you can easily manage them and set on a cooling rack to finish cooling.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on January 18, 2011
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  1. These look delicious! Often I find that most folks don't make muffins, cupcakes (really much of anything) form scratch anymore. This is the perfect recipe to show just how easy it is.

    Thanks for sharing!

  2. I am sure these muffins would be a hit with many of my friends here in Tennessee. I look forward to making them.

  3. these look like wonderful little bites of yummy goodness Mary. can't wait to try them♥

  4. I am always looking for something easy to take for morning Staff meetings at work. This sounds like it would be perfect.

  5. I haven't heard of these before, but I'm sure going to make them; we love muffins any time of day, so these will be a hit I'm sure!

  6. wow! That's it? They look fabulous.

  7. Girl, I've got to make a gluten free version of this!!! Love it!

  8. Love this recipe. Another bookmarked.

  9. Just the name alone makes me crave them!

  10. Love Pecan Pie and these muffins look and sound fab! Thanks for the great recipe!

  11. Oh wow! Sounds yummy as usual.
    When friends ask me for foodie blog addresses yours is the first I give out.

  12. Any recipe that begins with "Southern Pecan Pie" wins me over every time. I miss the Southern Praline Pecan cheesecake that used to be on the menu at The Cheesecake Factory - - used to be one whole one for Thanksgiving. Love these little treats, Mary!

  13. These look so great. I know my family would love these.

  14. I am always looking for new muffin recipes and this one sounds like a winner.

  15. I made these earlier today so my kids would have a treat this afternoon after school. I ate 4 of these! These were awesome! I left a few left foe the kids, ha. took your suggestion and used muffin liners. They were delicious! I will make these for the end of the year treat for the teachers. They can snack on them in the teacher's lounge. They were delicious. Can't wait to make them again. Thank you for sharing another great recipe.

    1. Finally, school is out! These were perfect. The teachers enjoyed these a lot. They were very surpised and grateful for the treats. I told them about your blog and that a recipe has never failed me yet! Some said they would check it out, so we'll see I guess. Thanks for helping me provide some much needed thanks and appreciation our teachers. Have a blessed day!

    2. You are so welcome! Thanks so much for taking the time so often to come back and let me know what you are trying and enjoying Mellie!! Hope that you are having a blessed weekend too.

  16. Hi there! I made these muffins tonight for an event tomorrow and they turned out pretty good! The muffins didn’t rise up much, but I think it’s due to not having baking soda/powder. So fill those muffin cups 3/4 of the way if not more. And I disagree about using unsalted butter when there’s so much brown sugar. You need a balance of the two for sure. I doubled this recipe so I could make 24 muffins and used 1/2 sticks of unsalted butter with 1/2 a stick of salted. Next time I might substitute a couple more tablespoons of the unsalted for the salted butter. I bought paper muffin liners and it made 22 muffins, but none of them rose up past the liners... So it might be better to multiply the ingredients by 2.5 in order to get 24 decent sized muffins! I haven’t made muffins in forever so I followed the recipe as it’s written and overall I’d give it 4/5 stars :) (banana bread is definitely my forte). I hope this is helpful! I’ll be making them again in the future.


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