Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • ½ cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (120ml) milk (any kind works)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick, 113g) unsalted butter, melted
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) light corn syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (100g) chopped pecans

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk together the dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
  3. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix!
  5. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, egg, vanilla, and salt.
  6. Stir in the chopped pecans.
  7. Fill each muffin cup about halfway with the muffin batter.
  8. Spoon the pecan pie filling evenly over the muffin batter in each cup.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the muffin base comes out clean (the filling will still be gooey).
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.