Butter pecan ice cream muffins have the popular butter pecan ice cream mixed directly into the batter. Bake up these muffins and serve them for breakfast or dessert.
These muffins are such a treat, and if you have kids around, they will enjoy helping you mix up the batter for these delicious muffins!
Consider making up these cinnamon sugar scones, flourless crepes, or even cherry muffins. All of these make a great way to jumpstart your morning with a homemade breakfast.
What Are Ice Cream Muffins?
Just like popular ice-cream bread, ice cream muffins use real melted ice cream in the batter. You let it melt and then mix in the batter and bake like a classic muffin. The result is a moist and creamy texture that is sure to satisfy any sweet tooth.
There are many variations of ice cream muffins, with different flavors of ice cream being used in the batter. Some popular options include chocolate, vanilla, strawberry, and, of course, butter pecan!
Why We Love This Recipe
- One of our favorite muffin recipes – It is different from the classic muffins you might make.
- A great treat to make – Perfect for a bake sale, a morning treat, or even a dessert at the end of a long day.
- Fun to make with kids – Kids love helping out and being creative in the kitchen, and making these muffins is no exception!
Butter Pecan Ice Cream Muffin Ingredients
- Oat flour
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Butter pecan ice cream
- Egg
- Pecans
Don’t have oat flour? Make your own by blending old-fashioned oats in a blender or food processor until they reach a fine consistency.
How to Make Butter Pecan Ice Cream Muffins
1. Preheat oven to 400 degrees F and prepare a muffin tin with liners or grease.
2. In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
3. In a small saucepan, heat butter until beginning to brown.
4. In a large mixing bowl, add ice cream, browned butter, and egg and mix together.
5. Add the flour mixture to the ice cream mixture and mix until just combined.
6. Gently fold in pecans.
7. Pour batter into muffin tin, filling just over 2/3 of the way full.
8. Bake for 16-18 minutes or until beginning to brown on top.
9. Remove from pan and allow to cool.
Storing Ice Cream Muffins
Go ahead and store your muffins in an airtight container or bag. You need to make sure the muffins are fully cooled before you place them in a container to help prevent condensation.
Then store for around 3-4 days. These muffins will become stale after a few days and dry out. If you don’t plan to eat them right away, place them in the container and freeze them for up to 3 months.
Then thaw on the counter or toss in the microwave for a fresh-out-of-the-oven muffin! This is a great way to meal prep for breakfast later on.
Frequently Asked Questions
To know when your muffins are done baking, you can take a toothpick and stick it in the center of a muffin. If the toothpick comes out clean, you know your muffins are done.
You will also see the tops become a little golden brown in color. Overbaking muffins will give you a dry texture. So, always use the cooking time as a guide, but feel free to check early. Depending on altitude and how your oven heats, time could vary.
Go right ahead and make an extra batch of these muffins if you want to serve a larger crowd or even meal prep for freezing for breakfast down the line.
If you can’t get all the muffins to fit in the oven at once, just batch-cook them. Let all the muffins cool on a cooling rack until cooled down.
More Easy Muffin Recipes
I hope you enjoy your Butter Pecan Ice Cream Muffins. If so, please leave a star ★★★★★ rating and a comment below!
Butter Pecan Ice Cream Muffins
Ingredients
- 2 cups oat flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter
- 1 ½ cup butter pecan ice cream melted but not hot
- 1 large egg
- ¼ cup crushed pecans
Instructions
- Preheat oven to 400 degrees F.
- Ready a muffin tin with liners or grease.
- In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
- In a small saucepan, heat butter until beginning to brown.
- In a large mixing bowl, add ice cream, browned butter, and egg and mix together.
- Add the flour mixture to the ice cream mixture and mix until just combined.
- Gently fold in pecans.
- Pour batter into muffin tin, filling just over 2/3 of the way full.
- Bake for 16-18 minutes or until beginning to brown on top.
- Remove from pan and allow to cool.
Notes
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
