|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 18g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
3/4 cup heavy cream
3/4 cup milk
5 tablespoons (2 1/2 ounces) unsalted butter, melted and cooled
For the Crumble:
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
1 pinch salt
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup pecans, chopped
Steps to Make It
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.