As I was browsing the internet the other day, I came across a recipe for pecan pie muffins. Pecan pie muffins? Is that even a thing? I was extremely excited when I found this recipe on the Tasty Kitchen website. Pecan pie has to be my all-time favorite pie; however, it’s usually something that’s only eaten once or twice a year, around the holidays. Not any more! This recipe is so yummy and so easy to make, that you’ll want to eat them more than twice a year.

You’re probably wondering why I’ve been making several quick bread recipes lately. The truth is, I love the fact that scones and muffins can be made in a pinch, usually with ingredients you already have in your pantry, and the results are absolutely delicious. I just started my spring semester at school and I’m quite busy lately. Quick breads just seem to fit perfect in my life at the moment. Did I mention they’re really, very tasty? I think I did. And, they are.

This recipe doesn’t have many ingredients. That’s what I love about it. What you’ll need:  pecans, brown sugar, flour, eggs, butter, salt, vanilla extract, and my personal favorite- bourbon. Shh, the bourbon can be our little secret.

See the crispy edges? They’re the best part. These muffins are a lovely stand in for pecan pie. And, they’re portable. You can eat and drive at the same time. They have the same custardy texture that the pecan pie is known for, yet they remain super crunchy on the outside. It’s a nice balance. The flavor of the bourbon really shines in this recipe- it definitely isn’t shy. The bourbon takes this recipe from average to extraordinary.

The muffins don’t rise that high during the baking process; it’s completely normal. They’re flavor makes up for their lack of rising. They’re delicious topped with butter and even a little maple syrup.  I was excited that I had the chance to showcase my great grandmother’s bowl in this recipe. I love the yellow roses that adorn the inside of the bowl. Enjoy these custardy gems.

Love and sweet treats,

The Messy Baker


adapted from

1 cup packed light brown sugar

3/4 cups all-purpose flour

1/4 tsp salt

1 cup pecans, toasted and chopped

2/3 cups butter, softened

2 eggs, beaten

1 tsp vanilla extract

1/4 cup bourbon

Preheat the oven to 350 degrees F. Grease your muffin pan.

In a medium bowl, stir together brown sugar, flour, salt, and toasted pecans. In a separate bowl, beat the butter and eggs together until smooth. Add the bourbon and vanilla extract. Stir to combine. Then, stir the wet mixture into the dry mixture until just combined. Spoon the batter into the prepared muffin tins. Fill to about 2/3 of the way full. Bake for 20-25 minutes. Cool on wire racks for about 15 minutes. Pop them out of the tins with a butter knife. Enjoy!