Delicious sourdough pecan pie muffins, bite-size pecan pie treat with full flavor made with sourdough starter/discard, brown sugar, pecans, and vanilla.
Pecan pie is a cherished American dessert, often associated with Southern cuisine and holiday traditions, especially Thanksgiving. While pumpkin pie frequently claims the spotlight as the top choice for Thanksgiving, pecan pie is a strong contender, often celebrated for its rich, nutty flavor and sweet, gooey filling.
Nicknamed "sugar pie," pecan pie gets its signature sweetness from ingredients like Karo corn syrup, sugar, and often a hint of vanilla, paired with the crunch of toasted pecans. The balance of textures and flavors makes it a timeless favorite for festive tables.
Cranberry orange pecan bread, Dates and Pecan sourdough bread, and Sweet and spiced pecans have outstanding taste.
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How to make this sourdough Pecan Pie Muffins
You need following ingredients to make these muffins,
- All-purpose flour: Use Unbleached all-purpose flour
- Sourdough discard/ starter: Use active starter or unfed starter 100% hydration with bread flour: rye flour. You can use any starter for this muffin.
- Pecans: I used non-toasted pecans, if you want you can use that too.
- Brown sugar: I used dark brown sugar, adding moistness and molasses flavor to the muffins.
- Vanilla extract: Adds flavor to the sourdough pecan pie muffins
- Melted butter: Use unsalted butter, if you are using salted butter skip salt in the recipe.
- Eggs: Incorporates moisture into the recipe and helps the baked goods rise.
- Salt: Adds flavor to bring out the sweetness of the muffins.
See the recipe card for quantities.
Instructions to make this Sourdough Pecan Pie Muffins
In a large bowl add flour, brown sugar, chopped pecans, and salt, and mix well.
Then add eggs, melted butter, and sourdough starter and mix well.
Set this muffin batter for 30 minutes to hours. Then bake, and enjoy.
- Step 1: Combine flour, brown sugar, chopped pecans and salt and combine thoroughly with mixture
- Step 2: Egg, melted butter sourdough starter/discard and vanilla extract
- Step 3: set aside for 30 minutes to 1 hour before baking
- Step 4: Transfer to muffin tin and bake at 350 F
Variations to this Sourdough Pecan Pie Muffins
You can mix in chocolate chips, chia seeds, oatmeal, or coconut with the pecans for this muffin. Instead of using vanilla extract, try adding a touch of bourbon or bourbon extract for a slightly boozy flavor.
You can also try corn syrup along with brown sugar.
Top tip to make this Sourdough Pecan Pie Muffins
Since this muffin recipe doesn’t have leavening agents, after making this muffin batter set aside for at least 30 minutes to 1 hour before baking.
Adding salt and vanilla extract enhances the flavor of these muffins.
Adding toasted pecans may increase the taste I haven’t tried it.
If you underbake the muffins, then you can get the gooey center.
These muffins are best enjoyed warm, but they store well in an airtight container for up to 3 days at room temperature.
Add a drizzle of caramel or a sprinkle of powdered sugar for extra indulgence.
Enjoy the irresistible mix of tangy sourdough and sweet pecan pie flavors! 🍂
This is an easy recipe with 10 minutes to prepare and 12 minutes to bake. Also, they are great if you make them as mini muffins than the normal version.
FAQ
Absolutely! To make a vegan version, replace the butter with a vegan alternative, and substitute each egg with ¼ cup of applesauce. While the flavor and texture may vary slightly, they’ll still turn out delicious
Yes, you can! For a gluten-free version, replace the all-purpose flour with almond flour,oat flour, or coconut flour. The texture and flavor might differ a bit, but the muffins will still be delightful.
Check their appearance first. The muffins are ready when they develop a dome-like top and turn golden brown. For a more precise check, insert a toothpick into the center of a muffin. If it comes out clean with no batter clinging to it, they’re done baking
I have made these muffins are part of #Muffinmonday
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Pairing
These are my favorite dishes to serve with [this recipe]:
Sourdough Pecan Pie Muffins
Equipment
Ingredients
- Wet Ingredients:
- ½ cup/ 100g sourdough discard unfed starter
- ½ cup/113g unsalted butter melted and slightly cooled
- ¾ cup /150g brown sugar light or dark
- 2 large eggs
- 1 teaspoon vanilla extract
- Dry Ingredients:
- ½ cup 75g all-purpose flour
- ¼ teaspoon salt
- Add-ins:
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with grease it butter well.
- Combine Dry Ingredients
- In a separate bowl, add flour, brown sugar, chopped pecans and salt and mix well
- Mix Wet Ingredients
- To the dry ingredients whisk together the sourdough discard, melted butter, eggs, and vanilla until smooth.
- Set aside and referigerate the batter for at least 30 minutes to 1 hour before baking
- Fill Muffin Tins
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Thanks for coming! Let me know what you think: