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Pecan Pie Muffins

Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!

Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!

Pecan Pie Muffins Have All the Flavors Of the Classic Pie!

We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!

Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!

Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!


  • chopped pecans
  • light brown sugar
  • all purpose flour
  • butter
  • vanilla extract
  • eggs
  • mini chocolate chips
Muffin batter in a muffin tin topped with a pecan


  1. Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!
  2. Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.
  3. Fill muffin tins with batter evenly and bake for 20 – 25  minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.
  4. Serve warm or at room temperature.

Can You Leave Out the Chocolate?

Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!

Serving Ideas:

These muffins are totally versatile! Here are my serving suggestions:

  • For breakfast! I mean they are muffins after all!
  • As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!
  • Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
Pecan Pie Muffins broken in half spread with butter

How To Store:

Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!

Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:

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Pecan Pie Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: Side Dish


These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!


  • 1 cup chopped pecans
  • 3/4 cup light brown sugar
  • 1/2 cup all purpose flour
  • 10 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 eggs, whisked
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
  2. In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
  3. Fill muffin tins with batter evenly and bake for 20 – 25  minutes.
  4. Transfer to a wire rack to cool. Can be served warm or at room temperature.


*I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.

Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.


  • Serving Size: 1 muffin
  • Calories: 342
  • Sugar: 23.9 g
  • Sodium: 22 mg
  • Fat: 23.6 g
  • Carbohydrates: 31.4 g
  • Protein: 4.2 g
  • Cholesterol: 68.4 mg

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26 comments on “Pecan Pie Muffins”

  1. Cindy Chandler

    I’ve made 4 batches of these as Christmas presents. Yes, using recipe ‘as is’ made a soupy mess. I used 8 Tbsp butter and increased flour to almost a full cup and it works great. I personally love the choc chips!

  2. Don’t waste your time or your ingredients very greasy too much butter disappointing and I bake a lot

  3. Melanie Petoff

    Very good, I did use the chocolate but next time I’m going to leave them out. I think I’ll bring these to my cousin’s Thanksgiving dinner.


    Thank You soo much for sharing this recipe we haven’t ate pecan pie in years my husband does not like the filling but i got the email and was so excited to try this recipe my husband loved them i love pecan pie but i cant eat a whole pie by my self so i had stopped my self from eating it too i wanna say this was the best replacement ever Thank You Again i send you virtual Hug.

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