Chocolate Pecan Pie Muffins

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Muffins are fantastic! They’re like breakfast cupcakes.  These Chocolate Pecan Pie Muffins are extra yummy – like having two desserts for breakfast.

The chocolate muffins are moist and not-too-sweet. They’re topped with a rich, sweet pecan pie filling. So, they’re a perfectly legitimate (and delicious) way to eat dessert first thing in the morning.

Chocolate Pecan Pie Muffins
Chocolate Muffins
  • 1 ¾ c. all-purpose flour
  • 1/2 c. brown sugar, packed
  • 1/4 c. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. warm water
  • 1/4 c. vegetable oil
  • 1 T. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 large egg, lightly beaten
  • 1/4 c. butter
  • 1/4 c. corn syrup
  • 1/4 c. brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. cornstarch
  • Pinch of salt
  • 3/4 c. chopped pecans
  1. Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together water, oil, vinegar, vanilla, and egg until well-combined.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Scoop batter into prepared tins. I used an ice cream scoopful per tin.
  6. Bake for about 12-15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  7. Cool in tin for 5 minutes.
  8. While the muffins are still warm, make a dent in each one.
  9. Cook brown sugar, corn syrup, butter, egg, cornstarch, and vanilla over medium heat, stirring, until thick.
  10. Stir chopped pecans, and spoon the pecan mixture over the muffins.
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