Pecan Crumb Muffins
Today’s Easy Pecan Crumb Muffins feature a tender cinnamon-vanilla muffin with a crunchy streusel topping with toasted pecans. They make for an indulgent breakfast or an easy afternoon treat that pairs beautifully with a cup of coffee or tea.
Pecan Crumb Muffins Recipe
I’ve heard these pecan-and-streusel-topped muffins referred to as pecan crumb muffins or pecan coffee cake muffins, but no matter what you call them, there is no debating that these tender and light muffins are a must-bake fall staple.
Muffin tops are always the best part of the muffin, especially when finished with a streusel topping made with warm fall spices, pecans and brown sugar.
Hearty in flavor while being light in texture, these muffins are perfect for a grab-and-go snack, adding to a beautiful brunch spread – or take a note out of my daughter’s book and crumble one of these pecan crumb muffins over greek yogurt or alongside a scoop of vanilla ice cream.
Pecan Crumb Muffins Variation:
- drizzle with caramel or a sweet sugar drizzle (1 cup powdered sugar and 2-3 Tablespoons milk)
- swap out the pecans for another favorite nut – walnuts or cashews would be lovely
- use a boxed vanilla cake mix instead of making the cinnamon-vanilla cupcakes from scratch (just be sure to add a dash of cinnamon)
- add 1/3 cup of rolled or quick oats to the streusel topping
- swap out the cinnamon for pumpkin pie spice or apple pie spice (grab our homemade pumpkin pie spice recipe here)
How to store pecan crumb muffins: these muffins can be stored in an airtight container at room temperature for about 4-5 days, or kept in the fridge for about a week.
To freeze, place in a ziptop freezer bag or your favourite freezer containers and freeze for up to 2 months. (This set of freezer containers is a crazy bargain.) Thaw overnight before serving.
For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)
More Marvellous Muffin Recipes:
- Lemon Ricotta Muffins
- Best Ever Blueberry Muffins (with Video)
- Pumpkin Chocolate Chip Muffins (with Video)
- Healthy Carrot Muffins (with Video)
- Jumbo Lemon Poppyseed Muffins (with Video)
Pecan Crumb Muffins Ingredients
- Vegetable oil
- Eggs
- Vanilla extract
- Milk
- White sugar
- All-purpose flour
- Baking powder
- Salt
- Cinnamon, optional
For the Streusel Topping:
- All-purpose flour
- Brown sugar
- Cinnamon
- Butter, melted
- Chopped pecans
Scroll down to the printable recipe card for full measurements.
Tip: swap out the cinnamon called for in the recipe for pumpkin pie spice or apple pie spice.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Whisk
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
How to Make Pecan Crumb Muffins
Preheat oven to 350F
Grease or line 2 muffin trays with muffin liners. Set aside.
In a large bowl, beat together the oil, eggs, vanilla and milk. Add in the sugar and continue to beat until no sugar crystals remain.
In a small bowl, stir together the flour, baking powder, salt and optional cinnamon.
Stir the dry ingredients into the oil mixture until just combined.
Use a cookie scoop to portion out about 1/3 cup of batter into each of the prepared muffin liners.
In a small bowl, combine the streusel topping ingredients and then sprinkle over the wet batter.
Bake for 18-24 minutes until an inserted toothpick comes out clean.
Pin this Easy Pecan Streusel Muffin recipe for a decadent fall treat:
Grab your free printable recipe card for our pecan crumb muffins recipe:
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Pecan Crumb Muffins
Ingredients
For the Cinnamon-Vanilla Muffins:
- 1 cup vegetable oil
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup milk
- 1 cup white sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon cinnamon, optional
For the Streusel Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar
- 2 Tablespoons cinnamon
- 6 Tablespoons butter, melted
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F
- Grease or line 2 muffin trays with muffin liners. Set aside.
- In a large bowl, beat together the oil, eggs, vanilla and milk. Add in the sugar and continue to beat until no sugar crystals remain.
- In a small bowl, stir together the flour, baking powder, salt and optional cinnamon.
- Stir the dry ingredients into the oil mixture until just combined.
- Use a cookie scoop to portion out about 1/3 cup of batter into each of the prepared muffin liners.
- In a small bowl, combine the streusel topping ingredients and then sprinkle over the wet batter.
- Bake for 18-24 minutes until an inserted toothpick comes out clean.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 32mgSodium: 247mgCarbohydrates: 45gFiber: 2gSugar: 22gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy pecan crumb muffin recipe as much as mine does!
For more beautiful breads, check out our full bread recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
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