Ingredients:

  • 1 cup (100g) chopped pecans, lightly toasted
  • 2 tablespoons (28g) unsalted butter, melted (for swirl)
  • 1/4 cup (50g) packed dark brown sugar
  • 2 tablespoons (40g) light corn syrup
  • 1/2 teaspoon pure vanilla extract (for swirl)
  • Pinch of fine sea salt (for swirl)
  • 1 3/4 cups (210g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt (for batter)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon pure vanilla extract (for batter)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. Lightly toast pecans in a dry pan until fragrant (about 3-4 minutes). Set aside to cool slightly.
  3. Prepare Pecan Swirl: In a small bowl, combine the melted butter, brown sugar, corn syrup, 1/2 teaspoon vanilla, and a pinch of salt. Stir until smooth. Fold in the toasted pecans. Set aside.
  4. Combine Dry Ingredients: Whisk together flour, baking powder, cinnamon, and 1/2 teaspoon salt in a medium bowl.
  5. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
  6. Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the 1 teaspoon of vanilla extract.
  7. Alternate Wet & Dry: Gently mix half of the dry ingredients into the wet mixture until just combined. Add the buttermilk and mix briefly. Finally, mix in the remaining dry ingredients until just combined. Do not overmix.
  8. Fill Tins: Distribute the batter evenly into the prepared muffin cups, filling them about 2/3 full.
  9. Swirl & Top: Spoon a generous teaspoon of the pecan pie mixture over the centre of each muffin batter mound. Use a toothpick or knife tip to gently swirl the topping into the batter.
  10. Bake: Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 15–19 minutes, or until a skewer inserted near the centre comes out clean.
  11. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.