Best 10 Chocolate Chip Pecan Pie Muffins Recipes

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

CHOCOLATE CHIP PECAN PIE MUFFINS

Steps:

• Combine pecans, brown sugar, flour and chocolate chips.
• Make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter.
• Add to dry ingredients.
• Stir until moistened.
• Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins.
• Mix topping ingredients together.
• Sprinkle on top of each muffin.
• Bake at 350°F 20-25 minutes.
• Remove from pan immediately.
• Serve warm.

PECAN-PIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

PUMPKIN PECAN PIE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350. Prepare the pecan pie topping by mixing the graham cracker crumbs, melted butter, pecans and maple syrup. Set aside. Prepare a muffin pan with liners or spraying with cooking spray. In a medium bowl, whisk together flour, spices, baking soda and salt. In a separate bowl, combine the pumpkin, sugar, oil, eggs and vanilla. Stir until smooth. Gradually add the dry ingredients to the pumpkin mixture, stir just until combined. Stir in 1/3 cup of the prepared topping and the chocolate chips. Divide batter among the lined muffin cups, filling each about 3/4 full. Sprinkle each with about a tablespoon of the topping. Bake for 18-20 minutes, or until a toothpick comes out of the center with just a few crumbs. Cool completely before removing.

CHOCOLATE CHIP PECAN PIE

Steps:

• In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

PECAN PIE-FILLED CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
• In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
• In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
• To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.

PECAN PIE MINI MUFFINS

Steps:

• In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

CHOCOLATE & PECAN MUFFINS

Steps:

• Preheat the oven to 190C/ 375F/ Gas mark 5.
• Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
• Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
• The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.

CHOCOLATE CHIP-PECAN PIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
• In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
• Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.

PECAN CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
• Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
• To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
• Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
• Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.