Pecan Coffee Cake Muffins
Pecan Coffee Cake Muffins are much quicker to make than coffee cake! These pecan-packed muffins have the flavour of a coffee cake, but in handheld form – and in far less time.
These coffee cake muffins are easy to make and perfect to eat when you are craving a sweet treat.
I had a hard time deciding on a pecan recipe to make this week. At first, I was thinking of making pecan butter tarts, but then I changed my mind and made pecan cake. However, my frosting did not turn out at all so that’s why I’m not including the recipe here today.
It tasted good, but it looked terrible. Then I figured I’d make some Pecan Coffee Cake Muffins since it’s not as easy to screw these up!
Thankfully, they turned out beautifully. I might have given up on making a recipe this week for pecans since I wasn’t having much luck!
Why You’ll Love These Delicious Coffee Cake Muffins
- Quicker to make than coffee cake
- Perfect to satisfy sweet tooth
- A treat for any occasion
- Easy to customize
- Ready in 35 minutes
Ingredients
Muffin Ingredients
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Egg
- Milk
- Vanilla extract
- Chopped pecans
Spice Mix Ingredients
- Brown sugar
- All-purpose flour
- Cinnamon
How to Make Pecan Coffee Cake Muffins
- Step One: Preheat the oven to 400F. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center.
- Step Two: In a large mixing bowl, combine the butter, sugar, and egg and beat on medium speed until blended. Add in the milk and vanilla and beat on medium until blended together.
- Step Three: Pour wet mixture into the well of the dry mixture. Add in pecans. Stir until just moistened.
- Step Four: To make spice mix, mix ingredients together in a bowl.
- Step Five: Grease a muffin pan and add about a tsp of the batter to each muffin cup. Sprinkle a little of the spice mix on top. Then spoon the rest of the batter evenly over top of the muffins and top with the remainder of the spice mix.
- Step Six: Bake for 20 minutes or until a toothpick comes out clean from the center of a muffin.
Equipment Needed
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What to Serve with Best Coffee Cake Muffins
Variations
- Instead of pecans, substitute another type of nut such as walnuts.
- Add in chocolate chips if you would like to make them sweeter.
- Add cinnamon if you want to add extra spice flavor to the muffins.
Storage Instructions
Best Way to Store Leftover Pecan Coffee Cake Muffins
Store your Pecan Coffee Cake Muffins in an airtight container at room temperature or in the fridge for up to 3 days.
Can I Freeze?
Yes, you can freeze these coffee cake muffins for up to 3 months in a freezer bag.
When you are ready to eat them, thaw the muffins at room temperature for about 12 hours.
You can also microwave the muffins on high for 30 seconds or until defrosted if you don’t want to wait.
Coffee Cake Recipes
You’ll also like these Cranberry Pecan Muffins, Gingerbread Muffins, Sweet Potato Muffins, Cranberry Orange Muffins, Lemon Pound Cake Muffins, Pecan Butter Tarts and Pina Colada Muffins.
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Pecan Coffee Cake Muffins
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter softened
- ½ cup sugar
- 1 large egg
- ¾ cup milk
- ½ tsp vanilla extract
- ½ cup pecans chopped
Spice Mix
- ½ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
Instructions
- Preheat oven to 400°F. In a large bowl, stir together flour, baking powder and salt. Make a well in the centre.
- In a large mixing bowl, combine the butter, sugar and egg and beat on medium speed until blended. Add in the milk and vanilla and beat on medium until blended together.
- Pour wet mixture into the well of the dry mixture. Add in pecans. Stir until just moistened.
- To make spice mix, mix ingredients together in a bowl.
- Grease a muffin pan and add about a tsp of the batter to each muffin cup. Sprinkle a little of the spice mix on top. Then spoon the rest of the batter evenly over top of the muffins and top with the remainder of the spice mix.
- Bake for 20 minutes or until a toothpick comes out clean from the centre of a muffin.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I’ve been making these muffins for several years now and love them. Don’t need to change anything about the recipe! But I have two things to ask: 1.) Do you have an easier method for transferring the batter to each muffin hole? I use a 1 Tablespoon measuring spoon along with a scraper to push the batter from spoon to hole; this is pretty tedious and time consuming. But the batter is not thin enough to easily pour or to drop in. So you have any advice to make this step easier? 2.) When mixing the wet ingredients with the dry ingredients I feel nervous about leaving all the lumps of dry ingredients that still remain in the batter after recommended “stir until just moistened.” I feel compelled to mix more than I probably should to break up the lumps. Any advice about this? Many thanks for your recipe and advice. . . . Noel B.
Hi Noel,
I’m so glad you are enjoying the recipe! I use a cookie scoop to put the batter into the muffin tins. I find it a lot easier than scraping the spoon since you can pop out the batter easier with the scoop.
The reason to not overmix is so that the muffins don’t become overly chewy. I usually just leave it if there is a few lumps. You could try and break them up with a spoon without mixing the batter together.
Oh these look wonderful!!! I think I am going to try them tomorrow!
M
These look amazing! I need them in my life right about now. 🙂
These look really good! What a tasty treat. Thank you for sharing this. 🙂
making these for my family for Thanksgiving morning – my father is going to flip he LOVES pecans
These look so easy to make!
Well here I go….into the kitchen! I hate when you have these great, EASY, have everything already recipes, hahaha!! we’ll probably have them finished by the morning
Thanks sweetie!!
yum! These wouldnt last long here
These look delish; thanks for the recipe!!
they sound delicious
I made these this week and they turned out great. I did two batches and we’ve been eating them for breakfast, lunch and snacks. This recipe is a keeper.
This recipe sounds great. They would go great with a cup of coffee.
Looks yummy and sounds easy to make. Thanks for the recipe.