This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Oct 30, 2023

Pecan Butterscotch Muffins

These pecan butterscotch muffins are filled with toasted pecans and butterscotch chips. 

Pecan Butterscotch Muffins on black plates.


The batter is sweetened with the rich flavors of maple syrup and dark brown sugar, giving these muffins the faint flavor of toffee. 

They're made with the perfect blend of ingredients and are ready in a little over 30 minutes. 

Just like vanilla pear muffins, toffee mocha muffins, and pumpkin raisin bran muffins, these are a wonderful addition to your breakfast bread basket. 

Pecan Butterscotch Muffins in a basket.

If you love pecan tassies (mini pecan pies), you'll love these muffins for breakfast with your morning coffee or tea. 

You'll love these for the holiday season to get in the spirit. With just a few ingredients and two bowls, these are one of the easiest baked treats to make. If you want a "dressier" muffin, add a maple glaze or a coconut streusel on top. 

Make-Ahead Muffin Tips:

These muffins are perfect to make in advance, freeze, and have ready for a busy holiday morning, or any school day actually. 

First, bake the muffins and let them cool completely on a wire rack. 

Next, wrap each muffin individually in plastic wrap and place them in a freezer bag in the freezer. Alternatively, you can quick-freeze them unwrapped for an hour in the freezer, and then transfer them to a freezer bag. 

When you are ready to serve them, let them thaw, wrapped, for an hour or two and then microwave each one for about 15 to 20 seconds to serve warm. 

Pecan Butterscotch Muffins cut in half to show the crumb.

How to Make these Muffins:

First, toast the pecans on a baking sheet to bring out their flavor. Heat the oven to 375 degrees F and spread the pecans over the sheet. Bake them for about 5 to 7 minutes, until fragrant. 

Next, in one bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, whisk together eggs, brown sugar, maple syrup, buttermilk, butter and vanilla. You should whisk the eggs and sugars first for about two minutes before adding the rest of the wet ingredients. 

After that, add the pecans and butterscotch chips and then scoop the batter into a paper-lined muffin pan. 

Finally, bake the muffins at 375 degrees F for 20 minutes. 

Pecan Butterscotch Muffins in a basket.

Recipe Variations:

For the pecans, you can easily substitute walnuts or even pistachios. 

For the butterscotch chips, you can substitute more pecans, chocolate chips, or any dried fruit such as raisins, craisins, or dried blueberries. 

You could also add a sweet cream cheese filling (doesn't that sound delicious?). 

More Fabulous Pecan Recipes:

Spiced Pecans with a Rum Glaze

Candied Pecans

Fudge Cake with Cherries and Pecans

Sourdough Maple Pecan Muffins

Pecan Butterscotch Shortbread Cookies

Muffin Monday Logo.

Making muffins is so easy! It's a great way to begin your baking journey. Check out all of the #MuffinMonday recipe posts:

Pecan Butterscotch Muffins in a basket.

Pecan Butterscotch Muffins

Pecan Butterscotch Muffins
Yield: 12 muffins
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
These pecan butterscotch muffins are filled with toasted pecans and butterscotch chips.


  • 1 cup roughly chopped pecans
  • 190 grams (6 3/4 ounces/1 1/2 cups) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large room temperature eggs
  • 1/4 cup packed dark brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup buttermilk
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips


  1. Heat your oven to 375 degrees F. Spread the chopped pecans over a baking sheet and toast them in the oven for 5-7 minutes, until fragrant. Cool on a plate for 10 minutes.
  2. Line a 12-cavity muffin pan with paper liners.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. In a large bowl, briskly whisk together the eggs, brown sugar, and maple syrup until pale, about 2 minutes. Whisk in the buttermilk, melted butter, and vanilla. Fold in the toasted pecans and the butterscotch chips.
  5. Scoop the batter into the 12 muffin cavities, filling them to about 3/4 full. Bake the muffins for about 20 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached.
  6. Turn the muffins out onto a wire rack and cool.

Nutrition Facts



Fat (grams)

12 g

Sat. Fat (grams)

4 g

Carbs (grams)

36 g

Fiber (grams)

1 g

Net carbs

35 g

Sugar (grams)

21 g

Protein (grams)

4 g

Cholesterol (grams)

43 mg
muffins, pecans, butterscotch
Did you make this recipe?
Tag on instagram and hashtag it #karenskitchenstories

Would you like to comment?

  1. These flavors are some of my favorites! I used to always have a freezer stash of muffins, but haven't baked any in a while. Thanks for the inspiration, Little Dude will be happy to have the stash back.

    1. That's so great! Perfect portable breakfast.

  2. I've got a stockpile of brown sugar and I love that these use maple syrup. My guys can't have tree nuts so I'll have to bake a batch to share with my sis and dad instead!

    1. I think I may have the same stockpile of brown sugar from past blogging events!

  3. I do love pecan tassies so I can't wait to try your muffins, Karen. Lovely!

  4. Pecan butterscotch muffins sounds delicious, I love pecan pie and pecan tassies, this muffins will be wonderful idea.

  5. I feel like I can almost taste these muffins. Such an amazing flavour combination!


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.