Pecan Pie Muffins

pecan pie muffinNothing says “Welcome to the South” better than a delicious pecan dessert! Pecan pie muffins from River Road IV cookbook are a unique variation to the typical assortment of muffins. With the many celebrations of fall and winter quickly approaching, these tasty muffins will be a southern addition to your holiday celebrations or just perfect to enjoy with a cup of café au lait on a cool fall morning. Be sure to stop by the River Road Recipes tent at Alexander’s Pop-Up Market on Sunday, October 2, 2016, between 10 a.m. and 2 p.m., to sample a pecan pie muffin and purchase your own River Road Recipes cookbook to add this and other fabulous recipes to your own collection.


  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • ½ cup flour
  • 2/3 cup butter, melted
  • 2 eggs


Mix the brown sugar, pecans, and flour in a bowl. Whisk the butter and eggs in a bowl until blended. Pour the butter mixture into the brown sugar mixture and stir just until moistened.

Fill greased or paper-lined muffins cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes or less. Serve warm.

Makes 2 to 2 ½ dozen muffins.

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