Monday, February 3, 2014

Browned Butter Pecan Muffins #MuffinMonday

One whole cup of chopped pecans in the batter makes sure that each bite of these browned butter muffins is a delicious mouthful of nuts. Are there extra pecans in the brown sugar topping?  But, of course!

I was reading recipes the other day, as you do, and the words “butter pecan” were mentioned. As in ice cream. Well, I don’t make ice cream since I don’t have an ice cream machine, but I do make muffins. Doesn’t butter pecan sound like a great idea? Sometime last fall, I discovered browned butter and I went a little crazy putting it in no less than three different muffin recipes. Because it SO GOOD. And some of those even had pecans too.  But I have yet to make a simple browned butter pecan muffin. Isn’t it time to rectify that?

For the muffins:
2 cups or 250g flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
1 cup or 120g chopped pecans
1 egg
1/4 cup or 60g browned butter, cooled – use these directions here.  (Let me encourage you to make extra and keep it indefinitely in a clean jar in your refrigerator. It's soooo good.)
1 teaspoon vanilla
3/4 cup or 180ml milk

For the topping:
1/4 cup or 30g chopped pecans
1/4 cup or 50g brown sugar
2 tablespoons flour
2 tablespoons butter, melted and cooled

Preheat your oven to 350°F or 180°C and prepare your large 12-cup muffin pan by greasing lightly or lining with muffin papers.

Make your topping by combining all the ingredients in a small bowl and using a fork to mix lightly so you have large crumble. Set aside.

In a large mixing bowl, whisk together your flour, sugar, salt, baking powder and chopped pecans.

In a smaller mixing bowl, whisk the egg, cooled browned butter, vanilla and milk. The butter may try to harden up on you if your milk is cold, but just keep whisking. Even if it separates out a little bit, it will be mixed enough to allow you to pour the mixture into the dry ingredients.

Pour your wet ingredients into your dry ones and stir till just combined.

Divide the batter between the muffin cups.

Top with a generous share of the topping.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.



  1. ahhhhh YES!! love browned butter, love pecans, love the combo in these muffins!

  2. I'll just take the entire pan, Stacy, thanks ;) You'll find me in the corner, ignoring the game, and shoveling this dip into my mouth!

  3. Stacy, you make the BEST muffins. Hands down. And it was definitely time to rectify your simple browned butter pecan muffin situation ;) These look fabulous!

  4. WOW This dip sounds fantastic! I could eat the whole batch myself!

  5. Definitely pinning this and making it! I love all of the ingredients you used and would probably end up devouring it all by myself!

  6. What a treat and how much do I love your Le creuset!

  7. Awww, Nancy, you are too sweet! Thank you!

  8. Can't beat browned butter and your directions are so simple to follow, Kayle! Thanks for letting me link up all the time to spread the word. :)

  9. So do I, Renee! I am very selective though and only really like one kind, which I have to haul from the US. So I keep it in the freezer so the nuts stay fresh and it's a special treat occasionally.

  10. I love corn and this dip looks so darn good! I would eat it with just a spoon - what kind of pan did you cook that in?? My goodness, I love it!

  11. That's the LeCreuset I won from Wendy at The Weekend Gourmet before Christmas! Isn't it gorgeous?!

  12. Yes it is! Just beautiful - lucky girl!

  13. Oh, let me just say once again: YUM! These sound incredible! I cannot believe how you come up with so many amazing muffin recipes. You should write a muffin book, methinks! Wonderful xx


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