Today, I’m bringing you Trisha Yearwood’s Pecan Pie Muffins recipe, a true gem in my household!
These muffins capture the essence of a pecan pie in a convenient, handheld form.
A valuable tip I’ll tell you right away: Use dark brown sugar for a richer, more complex flavor that enhances the pecans.
Also be sure to use room-temperature butter and eggs for a smoother batter and better rise.
And if have the patience, you should toast the pecans beforehand to enhance their natural taste and add a toasty depth.
I appreciate the balance of sweetness and nuttiness in these muffins, putting them in my to-die-for category!
How to Make Trisha Yearwood Pecan Pie Muffins
Ingredients
- 1 cup Pecans (chopped)
- 1 cup Brown Sugar
- 1/2 cup All-Purpose Flour
- 2 large Eggs
- 1/2 cup Butter (melted)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350 degrees F.
Line 9 muffin cups with paper liners and give them a quick spray with nonstick cooking spray.
Step 2:
In a large bowl, mix together pecans, brown sugar, and flour.
It helps to use a spatula to combine everything evenly.
Step 3:
In a separate bowl, beat the eggs until they’re light and foamy.
Add in the melted butter and stir until well combined.
Step 4:
Pour the egg mixture into the bowl with the dry ingredients.
Mix just until everything is moist, being careful not to overmix.
Step 5:
Divide the muffin batter evenly among the prepared muffin cups.
Bake for 20-25 minutes or until the tops are golden brown.
Tips and Tricks for Making This Recipe
Perfect Pecans:
Toast your pecans before you add them to the batter to enhance the nutty flavor and add a bit of crunch.
Nonstick Wizardry:
Use both paper liners and a spray of nonstick cooking spray in each cup to prevent sticking and easy removal.
Batter Mixing:
Mix your ingredients just until they’re combined to avoid tough muffins; overmixing can make them dense.
Butter Temperature:
Ensure your melted butter isn’t scorching hot when added to the eggs to prevent scrambling.
Storage Solution:
Store any leftover muffins in an airtight container at room temperature to keep them fresh for up to three days.
What to Serve with Trisha Yearwood Pecan Pie Muffins
Ice Cream
Vanilla ice cream pairs beautifully with Trisha Yearwood’s pecan pie muffins, offering a creamy contrast to the muffin’s flavors.
The cold, smooth ice cream complements the textures and tastes of the gooey pecan pie filling inside the muffin.
Adding a scoop elevates each bite, turning this combination into a special treat.
Fresh Fruit
Fresh fruit is a light and refreshing companion to the rich and nutty pecan pie muffins.
A bowl of sliced apples or juicy berries can balance the sweetness of the muffins with a hint of natural tartness.
This pairing offers a colorful and healthy side option that guests will appreciate.
Coffee or Tea
A hot cup of coffee or tea is a classic choice that enhances the nutty flavors of the muffins.
You might opt for a strong brew like espresso or a mild herbal tea, depending on your preference.
The warmth of the beverage contrasts superbly with the muffin’s texture.
Cheese Platter
For a savory twist, you can serve a variety of cheeses alongside the pecan pie muffins.
Sharp cheddar or creamy brie can taste amazing with the sweetness of the pecans.
This unexpected combination creates an interesting balance of flavors in your spread.
Greek Yogurt
Consider pairing the muffins with mildly sweetened Greek yogurt for a creamy and tangy contrast.
The tanginess of the yogurt cuts through the richness of the muffins, making each bite more enjoyable.
You can sprinkle some cinnamon or nuts over the yogurt for added flavor.
Variations and Substitutions
Switch Up the Sweeteners
You might want to try using honey or maple syrup instead of granulated sugar for a different flavor twist.
This can add a lovely depth to the muffins and a natural sweetness.
Explore Flour Options
Using almond flour or whole wheat flour can add a unique texture and make the muffins a bit heartier.
Make sure to adjust your liquid ingredients as these flours may absorb moisture differently.
Nutty Changes
If you feel adventurous, swap out pecans with walnuts or almonds for a new nutty taste.
This can give the muffins a different crunchy texture while maintaining that nutty satisfaction.
Add-Ins and Extras
Consider adding chocolate chips or dried fruits like cranberries to the batter for an extra special touch.
These add-ins can elevate the flavor profile and surprise your friends or family.
Adjust the basic recipe slightly to maintain the right balance of texture and taste.
How to Store Leftover Trisha Yearwood Pecan Pie Muffins
Airtight Container
You want to start with an airtight container to keep your pecan pie muffins fresh.
The goal is to prevent them from drying out, so make sure it seals properly.
Room Temperature
You should store your muffins at room temperature unless it’s particularly warm in your kitchen.
Room temperature storage is great for up to three days with these muffins.
Refrigerator Option
If you prefer, you can refrigerate them once they’ve cooled after baking.
This method can help extend freshness for up to five days.
Remember to bring them to room temperature before serving if they’re from the fridge.
Common Mistakes to Avoid
Overmixing the Batter
You might be tempted to mix the batter until it’s smooth, but don’t!
Overmixing can lead to dense muffins, so simply combine the ingredients until just mixed.
Remember, a few lumps are perfectly fine.
Not Prepping the Muffin Tin
Pay attention to prepping your muffin tin properly.
Use paper or foil liners and give them a light spray with nonstick cooking spray.
Skipping this can result in muffins that stick to the liners.
Ignoring Oven Temperature
Always double-check your oven temperature before baking.
Recipes typically call for 350 degrees Fahrenheit, but oven temperatures can vary.
Using an oven thermometer will help you achieve consistent results!

Trisha Yearwood Pecan Pie Muffins Recipe
Ingredients
- 1 cup Pecans chopped
- 1 cup Brown Sugar
- 1/2 cup All-Purpose Flour
- 2 large Eggs
- 1/2 cup Butter melted
Instructions
- Preheat your oven to 350 degrees F.
- Line 9 muffin cups with paper liners and give them a quick spray with nonstick cooking spray.
- In a large bowl, mix together pecans, brown sugar, and flour.
- It helps to use a spatula to combine everything evenly.
- In a separate bowl, beat the eggs until they’re light and foamy.
- Add in the melted butter and stir until well combined.
- Pour the egg mixture into the bowl with the dry ingredients.
- Mix just until everything is moist, being careful not to overmix.
- Divide the muffin batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes or until the tops are golden brown.