Pecan Pie Muffins

Name: Pecan Pie Muffins
Cook time: 18 min
Yield: 12 servings
Ingredients: 180 g all-purpose flour sifted; 8 g baking powder; 3 g fine salt; 2 g ground cinnamon; 120 g pecans chopped, divided; 113 g unsalted butter melted and cooled slightly; 220 g light brown sugar packed; 50 g granulated sugar; 2 count eggs room temperature; 120 ml whole milk room temperature; 10 ml vanilla extract; 60 g pecans chopped, divided; 60 g powdered sugar sifted; 15 ml water warm; 14 g unsalted butter melted

These muffins translate pecan pie flavors into a portable dessert: a brown sugar batter, a pecan-rich middle, and a soft baked top that sets while staying moist inside.

By Julienne

Cook time: 18 minutes

Servings: 12

Ingredients

180 g all-purpose flour sifted
8 g baking powder
3 g fine salt
2 g ground cinnamon
120 g pecans chopped, divided
113 g unsalted butter melted and cooled slightly
220 g light brown sugar packed
50 g granulated sugar
2 count eggs room temperature
120 ml whole milk room temperature
10 ml vanilla extract
60 g pecans chopped, divided
60 g powdered sugar sifted
15 ml water warm
14 g unsalted butter melted

Instructions

Heat the oven to 175°C. Line a standard 12-cup muffin tin with paper liners. Oven is fully preheated and the tin is lined.
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Stir in 120 g of the chopped pecans so they are evenly distributed. The dry mixture looks uniform and the pecans are coated in flour.
In a second bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla until smooth and glossy. The mixture is smooth with no visible sugar clumps.
Add the wet mixture to the dry mixture and fold just until no dry flour remains. Do not overmix. A thick batter forms and a few small flour streaks are the last to disappear.
Divide the batter among the 12 muffin cups, using about 75 g per cup. Press the batter lightly into the cups, then sprinkle the remaining 60 g pecans evenly over the tops. Each cup is filled and topped with pecans.
Bake for 16 to 18 minutes, until the tops are set, the edges are deep golden, and a toothpick inserted near the center comes out with moist crumbs and a little gooey sugar, not wet batter. The muffins are golden, set at the edges, and spring back lightly when touched.
Let the muffins cool in the tin for 5 minutes, then move them to a rack. If using the glaze, whisk the powdered sugar, warm water, and melted butter until smooth, then drizzle over the slightly warm muffins. The muffins release cleanly and the glaze drizzles in a thin ribbon.