Print

BUTTERSCOTCH PECAN PIE MUFFINS are a must-try treat!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, nutty, rich and gooey — like a pecan pie but portable! These Butterscotch Pecan Pie Muffins are the ultimate fall comfort treat, bursting with rich caramel flavor and a nutty crunch that melts in your mouth!

Ingredients

Scale
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup butterscotch chips
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well.
  2. In a large bowl, combine brown sugar, flour, chopped pecans, and butterscotch chips.
  3. In another bowl, whisk together the eggs, melted butter, vanilla extract, and salt until smooth.
  4. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
  5. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  6. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour.
  • For a dairy-free option, use plant-based butter and dairy-free butterscotch chips.
  • To make them more wholesome, add 1/4 cup of rolled oats to the batter.
  • Serve with a dollop of Greek yogurt or a drizzle of cinnamon honey glaze for a decadent bakery-style experience.

Nutrition

Find it online: https://www.homeydishes.com/butterscotch-pecan-pie-muffins-recipe/