Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150g) pecan halves, toasted and roughly chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners (if using) or grease well with cooking spray.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt) in a medium bowl.
  3. Cream together butter and sugar in a large bowl until light and fluffy. Beat in the egg, then the vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  5. Cover and chill the dough for 30 minutes.
  6. While the dough chills, toast the pecans in a dry skillet over medium heat until fragrant and lightly browned. Let cool slightly, then roughly chop.
  7. In a medium bowl, whisk together the melted butter, brown sugar, heavy cream, egg, vanilla extract, and salt until smooth.
  8. Stir in the toasted, chopped pecans.
  9. Scoop the chilled muffin batter into the prepared muffin tin, filling each cup about halfway full.
  10. Spoon the pecan pie filling evenly over the muffin batter in each cup.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.