Who said pecan pies are only for the fall? If you enjoy the sweet crunch of the classic dessert, you'll love them as a muffin that can be eaten any time.
The base of the muffins is a cinnamon-scented batter. They're then topped with a thick layer of pecan pie crumble. To make the irresistible topping, flour, brown sugar, and more cinnamon are cut with cold butter, then tossed with chopped pecans. The result is a beautiful muffin with a tall dome of crumble. Now you can enjoy the experience of a pecan pie at breakfast time any day of the year.
- For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup heavy cream
- 3/4 cup milk
- 5 tablespoons unsalted butter (melted and cooled)
- For the Crumble:
- 1/3 cup flour
- 1/4 cup brown sugar
- Pinch salt
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter (cut into pieces)
- 1/2 cup pecans (chopped)
Gather the ingredients.
Butter the wells of a 12-cup muffin pan or line with paper liners. Preheat oven to 400 F. In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt.
In a small bowl, whisk together the egg, cream, milk, and butter until well blended.
Stir the cream mixture into the flour mixture until batter is just combined. The dry ingredients should be moistened, but not overmixed.
Divide the batter among the prepared muffin cups.
In a small bowl, combine the 1/3 cup flour, brown sugar, and pinch of salt.
Add the cold butter and cut until crumbly.
Add the chopped pecans.
Sprinkle the pecan pie crumble topping over the muffin batter.
Bake for 15 to 20 minutes or until the muffins are pale golden and a toothpick inserted in the center comes out clean. Turn the muffins out onto a rack to cool.
Serve and enjoy!
- A well-made crumb topping should be firm yet tender, and chewy, with big chunks. The best way to achieve this is to use cubes of cold butter. Butter that is softened to room temperature or melted butter will cause the crumb topping to spread out and flatten when it bakes.
- There are several different ways to chop nuts for this recipe and others. If you need a small amount, using a large chef's knife is best. Simply rock the blade across the nuts until you have reached the desired size. For even, consistent results an old-fashioned hand-operated nut grinder works wonders. For chopping large amounts of nuts, a food processor works wonders. Pulse 1 cup at at time, removing each batch along the way. To avoid overprocessing into a nut butter, add a few tablespoons of the flour or sugar in the recipe into the processor.