Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113g; 1 stick) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • ½ cup (1 stick; 113g) unsalted butter, melted
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups (150g) pecan halves or pieces, toasted and roughly chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Cover the bowl of muffin batter tightly and chill for 30 minutes.
  7. In a medium bowl, whisk together the melted butter, brown sugar, and honey until smooth.
  8. Whisk in the egg, vanilla extract, and salt until combined.
  9. Gently fold in the toasted and chopped pecans.
  10. Fill each muffin cup about halfway full with the muffin batter. Top with a generous spoonful of the pecan pie filling.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (avoid inserting into the pecan filling).
  12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.