These Caramel Pecan Pie Muffins are the perfect combination of two delicious treats—caramel and pecan pie—wrapped up in a convenient muffin form! These muffins feature a sweet, rich caramel flavor with the crunch of toasted pecans, making them the ultimate comfort food for any time of day. Whether you’re looking for a unique breakfast treat or a delightful dessert, these muffins are sure to impress.
Ingredients:
- For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk (or whole milk)
- ½ cup chopped pecans, toasted
- For the Caramel Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
- Pinch of salt
Method:
- Prepare the Muffins:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the toasted pecans.
- Divide the muffin batter evenly among the muffin cups, filling each about ¾ of the way full.
- Bake the Muffins:
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Sauce:
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and bring to a simmer. Let it cook for 2-3 minutes until the sugar dissolves and the sauce thickens slightly.
- Add the vanilla extract, heavy cream, and a pinch of salt. Stir well and simmer for another 2 minutes, ensuring the sauce is smooth and creamy.
- Remove from heat and set aside.
- Assemble the Muffins:
- Once the muffins are cooled, drizzle the warm caramel sauce over the top of each muffin. Garnish with additional chopped pecans for extra crunch and flavor.
Variations & Tips:
- Add Chocolate: For a richer twist, you can fold in ½ cup of mini chocolate chips into the muffin batter before baking.
- Spices: Try adding a pinch of ground nutmeg or cloves for an extra layer of warmth and flavor.
- Make it Nut-Free: If you want a nut-free version, simply omit the pecans from the muffins and caramel sauce, or replace them with sunflower seeds or coconut flakes.
- Make-ahead Tip: These muffins can be stored in an airtight container for up to 3 days. You can also freeze the muffins before drizzling with caramel sauce for longer storage. Simply thaw and add the caramel topping before serving.
- Caramel Drizzle Alternative: If you’re in a rush, you can use store-bought caramel sauce instead of making your own from scratch.
Conclusion:
Caramel Pecan Pie Muffins are a perfect balance of sweet, buttery, and nutty flavors in every bite. They are ideal for breakfast, brunch, or as a snack with your afternoon coffee. These muffins combine the best of two beloved desserts into one easy-to-make treat. With their rich caramel topping and crunchy pecans, they’re sure to be a hit with anyone who loves a sweet indulgence. Enjoy these muffins fresh out of the oven or as a make-ahead option for busy mornings—either way, they’ll be gone in no time!