Apple Pecan Muffins

Apple Pecan Muffins

Apple Pecan Muffins set in a row on a wooden serving dish with a background of green apples.

Apple Pecan Muffins

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There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.

Apple Pecan Muffins scooped in tins and ready for baking.

It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.

A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.

You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!

Want more muffins?

Whole Wheat Peach Streusel Muffins

Pumpkin Seed and Nut Muffins

Chocolate Chip Banana Muffins

 

A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.
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Apple Pecan Muffins

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 4 ounces unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 2 medium granny smith apples, peeled and grated about 2 cups
  • 1/2 cup chopped pecans Optional

Instructions

  • Preheat oven to 400°F and set oven rack to the middle position.
  • Generously butter 12 non-stick muffin tins or line with paper liners.
  • In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
  • Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
  • Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
  • Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
  • Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.

Notes

-muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.
-the chopped pecans are optional.

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Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

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My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Pumpkin Spice Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.
Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

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Pumpkin Spice Honey Butter

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/4 cup salted butter, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 1/8 tsp ground clove

Instructions

  • Add all ingredients to a medium bowl and mix until smooth.

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Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com