Ingredients:

  • 1 cup chopped Pecans (divided)
  • 1/2 cup packed Light Brown Sugar
  • 1/4 cup Light Corn Syrup
  • 2 tablespoons melted Unsalted Butter
  • 1 Large Egg Yolk
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 3/4 cups All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 1/2 cup softened Unsalted Butter
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 3/4 cup Buttermilk
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. Prepare the Pecan Pie Topping: In a small bowl, whisk together brown sugar, corn syrup, melted butter, egg yolk, vanilla, and salt until smooth. Stir in about 3/4 cup of the chopped pecans, reserving the rest for the top. Set aside.
  3. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. Cream Wet Ingredients: In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2 minutes). Beat in the eggs one at a time, incorporating fully before adding the next. Stir in 1 teaspoon of vanilla extract.
  5. Alternate Wet & Dry: Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk (starting and ending with dry ingredients). Mix only until just combined—do not overmix.
  6. Assemble Muffins: Fill each muffin liner about two-thirds full with the batter.
  7. Fill & Top: Spoon 1-2 teaspoons of the pecan pie filling mixture directly over the batter in each cup. Sprinkle the remaining reserved chopped pecans over the topping.
  8. Bake for 22–26 minutes, or until a wooden skewer inserted into the cake part of the muffin (avoiding the gooey centre) comes out clean. The topping should be bubbly.
  9. Cool: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.