Fluffy & moist muffins with a sweet caramelized pecan bottom.
These Sticky Pecan Muffins are sticky pecan buns re-imagined but a whole lot easier to make. They contain a sticky, caramelized pecan bottom and are drizzled with vanilla icing.
Sticky pecan buns are great and I’m not saying to ever make them, but once you realize how delicious and easy these Sticky Pecan Muffins are…you might never go back.
These Sticky Pecan Muffins are perfectly fluffy and moist, filled with chopped pecans, and contain a sticky, caramelized pecan bottom reminiscent of a sticky pecan bun topping.
This recipe takes less than 30 minutes to make, which is less than half the amount of time sticky pecan buns require!
How to make Sticky Pecan Muffins:
Pecan Topping
- Whisk together melted butter, maple syrup, brown sugar, spices, and salt until combined. Fold in pecans. Line a muffin tin with muffin liners. Spoon pecans into muffin cups, dividing evenly.
Muffins
- Preheat oven to 425℉.
- In a medium mixing bowl, add sugar, yogurt, oil, and eggs. Whisk well until combined then whisk in milk and vanilla.
- In a separate larger bowl, whisk together flour, baking powder and soda, salt, and spices. Fold in chopped pecans. Use a rubber spatula or wooden spoon to fold wet mixture into dry. Pour batter over the pecan topping until just full.
- Bake muffins for 10 minutes at 425°F then reduce heat to 350℉ and bake for an additional 8 minutes until toothpick inserted comes out clean (a few moist crumbs are ok). Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack.
- While muffins are cooling, make icing by whisking together all ingredients until creamy. To serve, carefully remove muffin liners, flip muffin upside down, and drizzle icing over pecan bottom. Enjoy!
Why you’ll love these Sticky Pecan Muffins:
- Simple and easy to make – require less than half the amount of time to make than sticky pecan buns
- Fluffy & moist with a crunchy caramelized pecan bottom
- Perfect holiday dessert
- Oh so delicious!
Frequently asked questions:
Can I make this recipe vegan?
To make this recipe vegan:
- Sub 2 eggs with 2 flax eggs (2 tbsp flaxseed meal mixed with 5 tbsp water. Let sit for 5 minutes until thickened).
- Sub greek yogurt with thick non-dairy yogurt, such as a vegan greek yogurt.
- Sub butter with vegan butter.
- Sub milk with non-dairy milk.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I am not sure how it would turn out with substitutions. You may have some success with a gluten-free all-purpose 1-1 flour.
Storage instructions?
These muffins will stay fresh in an airtight container for 3-4 days at room temperature.
If you’re looking for more fall dessert recipes, you’ll also love these Apple Cider Snickerdoodles, these Apple Beignets, and this Dark Chocolate Hazelnut Cookie Skillet.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy & moist muffins with a sweet caramelized pecan bottom.
- 6 tbsp unsalted butter, melted
- ¼ cup (74g) maple syrup
- 3 tbspq brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 2 cups (200g) whole pecans
- ¾ cup (148g) granulated sugar
- ½ cup (106g) plain greek yogurt
- ½ cup (102g) vegetable oil
- 2 large eggs
- ½ cup (128g) milk
- 1 tsp vanilla extract
- 2 ¼ cups (340g) all-purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (51g) chopped pecans
- ½ cup (60g) powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
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Whisk together melted butter, maple syrup, brown sugar, spices, and salt until combined. Fold in pecans. Line a muffin tin with muffin liners. Spoon pecans into muffin cups, dividing evenly.
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Preheat oven to 425℉.
-
In a medium mixing bowl, add sugar, yogurt, oil, and eggs. Whisk well until combined then whisk in milk and vanilla.
-
In a separate larger bowl, whisk together flour, baking powder and soda, salt, and spices. Fold in chopped pecans. Use a rubber spatula or wooden spoon to fold wet mixture into dry. Pour batter over the pecan topping until just full.
-
Bake muffins for 10 minutes at 425°F then reduce heat to 350℉ and bake for an additional 8 minutes until toothpick inserted comes out clean (a few moist crumbs are ok). Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack.
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While muffins are cooling, make icing by whisking together all ingredients until creamy. To serve, carefully remove muffin liners, flip muffin upside down, and drizzle icing over pecan bottom. Enjoy!
