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Here’s what you need to make these tasty pecan pie muffins: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 large eggs - 1 cup buttermilk (or milk with a tablespoon of vinegar added) - 1/2 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 cup chopped pecans - 1/2 cup mini chocolate chips (optional) These ingredients make the muffins rich and full of flavor. The mix of all-purpose and whole wheat flour gives a nice texture. Brown sugar adds deep sweetness, while granulated sugar balances it out. Baking powder and baking soda help the muffins rise. The buttermilk makes them moist and fluffy. If you don't have buttermilk, try regular milk with vinegar. The melted butter adds richness, and vanilla extract enhances the taste. Chopped pecans give that classic pecan pie flavor. If you want a sweet twist, toss in the mini chocolate chips. Gather these ingredients, and you’re ready to bake! 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. 2. In a large mixing bowl, whisk together: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt 3. In another bowl, beat 2 large eggs. Then, whisk in: - 1 cup buttermilk (or milk mixed with vinegar) - 1/2 cup melted unsalted butter - 1 teaspoon vanilla extract - 1/4 cup maple syrup 4. Pour the wet ingredients into the dry ingredients and stir gently. Mix until just combined. The batter should be slightly lumpy, so do not overmix. 5. Fold in 1 cup chopped pecans and 1/2 cup mini chocolate chips if you want a sweet surprise. 1. Divide the batter evenly among the muffin cups. Fill each cup about 3/4 full. 2. Bake in the preheated oven for 18-20 minutes. Check doneness with a toothpick. If it comes out clean, the muffins are ready. 1. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. 2. For a lovely presentation, serve the muffins warm. Dust them lightly with powdered sugar. Top each muffin with a whole pecan. You can also drizzle more maple syrup on top for an extra treat. To make bakery-style muffins, you must measure ingredients right. Use a kitchen scale for the best results. This helps you get the perfect texture. Also, avoid overmixing the batter. Mix the dry and wet ingredients just until you see no dry flour. Some lumps are okay. This keeps your muffins light and fluffy. You can change the buttermilk and butter for different flavors. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar. This works well for moisture. For butter, you can use coconut oil or a plant-based spread. Want more taste? Add spices like cinnamon or nutmeg. A splash of almond extract also adds a nice touch. To keep your muffins moist, store them in an airtight container. This helps them stay fresh longer. For even baking, rotate your muffin tin halfway through cooking. This ensures all muffins bake evenly and brown nicely. If your oven has hot spots, this small step makes a big difference. {{image_2}} You can spice up your pecan pie muffins in fun ways. Adding a bit of cinnamon or nutmeg gives warmth and depth. You can also switch up the nuts. Try walnuts or hazelnuts for a twist. If you love chocolate, toss in some mini chocolate chips. They melt and add a rich flavor. Need a gluten-free option? Use almond or coconut flour instead of regular flour. This keeps the muffins tasty and light. Want to make them vegan? Swap the eggs for flaxseed meal mixed with water. Use almond milk or oat milk instead of buttermilk. This way, everyone can enjoy these treats. Seasonal fruits can add a fresh touch. In the fall, add some chopped apples or pears. They pair well with pecans. In spring, try blueberries or strawberries for a burst of color and flavor. You can also use citrus zest for a bright note. Each season brings new flavors to explore! To keep your pecan pie muffins fresh, store them in an airtight container. If you want to refrigerate them, use a container that seals well. This helps prevent them from drying out. For long-term storage, freezing is a great option. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. This keeps them fresh for months. At room temperature, these muffins stay fresh for about three days. Make sure they are in a cool place, away from direct sunlight. If you freeze them, they can last up to three months. When you're ready to eat, take one out and let it thaw. You can leave it at room temperature for a few hours. Reheating your muffins is simple. You can use the microwave for a quick fix. Heat one muffin for about 15-20 seconds. For a crispier texture, use the oven. Preheat your oven to 350°F (175°C) and place the muffins on a baking sheet for about 5-7 minutes. Enjoy them warm for the best flavor! How do you make pecan pie muffins from scratch? To make pecan pie muffins from scratch, gather your ingredients first. You will need all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking powder, baking soda, salt, eggs, buttermilk, melted butter, vanilla extract, maple syrup, chopped pecans, and optional mini chocolate chips. Mix the dry and wet ingredients in separate bowls, then combine them gently. This will ensure a perfect batter for your muffins. Can I substitute ingredients in the recipe? Yes, you can substitute some ingredients. For example, if you don’t have buttermilk, mix regular milk with a tablespoon of vinegar for a quick homemade version. You can also replace unsalted butter with coconut oil for a dairy-free option. However, be careful with sugar types; they affect sweetness and texture. What type of flour is best for muffins? For pecan pie muffins, a mix of all-purpose and whole wheat flour gives great texture. All-purpose flour provides lightness, while whole wheat flour adds a nutty flavor. This blend creates a hearty muffin that is still soft. How do I know when the muffins are done baking? To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your muffins are ready. If it comes out wet, bake them a few more minutes. Why does my muffin batter need to be lumpy? A lumpy batter is key to good muffins. Overmixing can make them tough and dry. The lumps help keep the muffins light and airy. Just mix until the dry ingredients are moistened, and you’ll have perfect muffins. Can I use regular milk instead of buttermilk? Yes, you can use regular milk in place of buttermilk. Just add a tablespoon of vinegar to the milk and let it sit for a few minutes. This simple trick gives you the same tangy flavor and helps activate the baking soda. In this post, I shared how to make delicious pecan pie muffins. We covered key ingredients, step-by-step instructions, and baking tips. Remember, accurate measurements and not overmixing are essential for success. You can adapt the recipe for different flavors and dietary needs. Follow the storage tips to keep muffins fresh. Lastly, I answered common questions to help you bake with confidence. Enjoy baking these tasty muffins and share them with friends and family!

Pecan Pie Muffins Bakery Style

Indulge in the deliciousness of Pecan Pie Muffins! These delightful treats blend the rich flavors of pecans and chocolate for a perfect sweet bite. With simple ingredients and easy instructions, you can whip up a batch in no time. Perfect for breakfast or a fancy snack, these muffins are sure to impress. Click through for the full recipe and start baking these scrumptious Pecan Pie Muffins today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 cup packed brown sugar

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup buttermilk (or milk with a tablespoon of vinegar added)

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup chopped pecans

1/2 cup mini chocolate chips (optional)

1/4 cup maple syrup

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking powder, baking soda, and salt until well combined.

      In another bowl, beat the eggs and then whisk in the buttermilk, melted butter, vanilla extract, and maple syrup until smooth.

        Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

          Fold in the chopped pecans and mini chocolate chips (if using) for a sweet surprise.

            Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins

                    - Presentation Tips: Serve the muffins warm, dusted lightly with powdered sugar, and garnished with a whole pecan on top. Enjoy with a drizzle of additional maple syrup for an extra indulgence!