These pecan praline muffins are a sweet and nutty twist on a classic, with a buttery brown sugar topping that adds a crave-worthy crunch to every bite.
If you love the flavor of Southern-style pecan pralines, you’re going to adore these pecan praline muffins. They take all the toasty, buttery, brown sugar magic of a praline and turn it into a tender muffin with a crackly pecan topping. They’re simple enough for a weekend bake and special enough to serve for brunch or as a cozy fall treat.
This recipe is one I’ve been excited to share with you! It hits that perfect balance of approachable and a little bit indulgent. And the topping? It bakes into a candy-like layer that’s reason enough to make these on repeat. They’re just right for cozy fall mornings, bake sales, or a sweet addition to your weekend brunch spread.
Why You’ll Love These Pecan Praline Muffins
- Big praline flavor without the fuss. You get the rich, caramelized flavor of pecan pralines in an easy-to-make muffin.
- That topping! The buttery brown sugar pecan topping adds texture and sweetness with every bite.
- Perfect for fall and beyond. These muffins feel right at home on a holiday brunch table but are just as good with your morning coffee.
- Make-ahead friendly. They keep well for a couple of days, making them a great option for prepping ahead.
Key Ingredients
- Brown sugar – The deep molasses notes mimic that classic praline flavor and sweeten both the muffin and the topping.
- Toasted pecans – Toasting the nuts first brings out their flavor, and they show up in the batter and the topping.
- Butter – Melted butter makes for a rich, tender crumb and helps bind the praline topping.
- Heavy cream (or milk) – Just a little cream helps the topping come together and creates that candy-like finish.
- Cinnamon – Totally optional, but it adds a subtle warmth that plays nicely with the pecans and brown sugar.
How to Make Pecan Praline Muffins
Mix the topping first.
Stir together the brown sugar, melted butter, cream, chopped pecans, and a pinch of salt so it has time to thicken slightly while you make the batter.
Whisk dry ingredients separately.
This helps evenly distribute the leavening, especially if you’re mixing by hand.
Combine wet ingredients.
Melted butter, brown sugar, eggs, milk, and vanilla give a soft, rich base.
Fold together gently.
Mix the wet and dry ingredients just until combined, then stir in the chopped pecans.
Top generously.
Divide the batter into muffin cups and spoon the praline topping over each one. It will spread and caramelize as it bakes.
Bake until golden.
You’re looking for a crisp-topped muffin with a tender center and a tester that comes out with just a few crumbs.
Tips for Success
- Toast your pecans. A quick toast in the oven (about 7–10 minutes at 350°F) enhances their flavor and makes a noticeable difference in the final muffins. Just let them cool before adding to the batter or topping.
- Don’t over-mix the batter. A few streaks are okay! Over-mixing can lead to dense muffins.
- Use paper liners or grease the muffin pan well. The topping can get sticky, so you want easy release.
- Watch the topping. If your oven runs hot, check around the 18-minute mark to make sure the pecans don’t overbrown.
- Try coarsely chopped pecans for more crunch and visual appeal, or chop finer if you want the topping to melt together more.
Variations and Serving Suggestions
- Add a brown sugar glaze. For an extra touch of praline flavor, drizzle the cooled muffins with a quick glaze made from brown sugar, butter, and cream. Simmer 2 tablespoons butter, 1/4 cup light brown sugar, and 2 tablespoons cream or milk until smooth and slightly thickened. Let it cool briefly, then spoon or drizzle over the muffins. It adds a bit of shine and richness without making them overly sweet.
- Try other nuts. Walnuts or hazelnuts could work in a pinch, though pecans are classic.
- Serve warm. They’re fantastic just slightly warm with a pat of butter or a dollop of whipped cream for dessert.
How to Store
Store muffins in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them individually wrapped. Thaw at room temperature or warm slightly before serving. Just keep in mind that the praline topping is best the day they’re made, while it’s still crisp.
A Sweet Southern-Inspired Treat
These muffins capture everything I love about pralines—sweet, nutty, buttery flavor in a cozy, handheld form. Whether you serve them for a fall gathering, weekend breakfast, or just because, they’re bound to become a seasonal favorite.
More Fall Muffins You’ll Love
Pecan Praline Muffins
Ingredients
For the praline topping:
- ⅓ cup (67 g) firmly packed light brown sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon (15 ml) heavy cream or milk
- ½ cup (60 g) chopped pecans
- pinch salt
For the muffins:
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional but recommended
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) firmly packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- ¾ cup (85 g) chopped toasted pecans
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Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin pan with paper liners or grease the wells.
- Make the topping by stirring together the brown sugar, melted butter, cream (or milk), pecans, and salt. Set aside to thicken slightly while you make the muffin batter.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar. Add the eggs, milk, and vanilla, and mix until smooth.
- Add the flour mixture and stir just until a few streaks remain. Fold in the pecans.
- Divide the batter evenly among the muffin cups, using about 4 tablespoons each. Spoon about 1 tablespoon of the praline topping onto each muffin, spreading slightly but not too close to the edges, or it will spread and stick to the pan.
- Bake 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
- Toasting the pecans: Toasting your pecans before baking brings out a richer, deeper flavor. You can toast them in a 350°F oven for 7–10 minutes, just until fragrant.
- Heavy cream substitute: Whole milk works in the topping if you don’t have cream, though the topping may be slightly less rich.
- Topping spread: Try to keep the topping mostly centered when spooning it on before baking. It will spread and caramelize as the muffins rise, forming a sweet, crackly layer.
- Storage tips: These muffins are best the day they’re made while the topping is crisp. Leftovers will keep in an airtight container at room temperature for 1–2 days or can be frozen individually.
4 Comments on “Pecan Praline Muffins”
Is it possible to make these in a loaf pan instead of muffins?
Hi, Deb! You can try converting it to a quick bread. Just keep in mind the topping might behave differently. I’d recommend baking at 350°F for about 50–60 minutes and tenting with foil if the topping starts to brown too quickly. You could also try swirling the topping into the batter or adding it partway through the bake. It might not have quite the same crisp finish, but should still be tasty!
Have you tried baking these as mini muffins?
Hi, Suzanne! I haven’t tried that, but it should work just fine. I’d suggest baking them at 350°F for about 10 to 14 minutes. (Start checking around the 10-minute mark.) You’ll get around 36 to 40 mini muffins, depending on how full you fill each cup.
Use mini muffin liners or grease the pan well since the topping can stick a bit. I recommend adding about 1 teaspoon of topping per muffin, and keeping it mostly centered so it doesn’t spill over too much. The topping should still crisp up nicely in the shorter bake time!
Let me know how they turn out if you give it a try!