These pecan pie muffins are moist, nutty, and irresistibly sweet. All the flavors of Southern pecan pie baked into a simple, portable muffin.

Scale

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract

¾ cup buttermilk

1 cup chopped pecans

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1. Preheat oven to 350°F (175°C) and line muffin tin.

2. Mix dry ingredients in a large bowl.

3. Whisk wet ingredients in another bowl.

4. Combine wet and dry mixtures until just combined.

5. Fold in chopped pecans.

6. Fill muffin cups ¾ full.

7. Bake 18–20 minutes until golden.

8. Cool slightly before serving.

Toast pecans before adding for extra flavor. Store muffins in an airtight container for up to 3 days or freeze for 2 months.