Get the Recipe:
Pecan Praline Muffins
These pecan praline muffins are a sweet, nutty twist on a classic muffin, made with brown sugar, toasty pecans, and topped with a buttery, candy-like praline mixture that bakes up crisp and golden. They’re simple to make but feel extra special, perfect for fall mornings or weekend brunch.
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.
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