Apple Pecan Muffins
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.
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.
Author: Compelled to Cook
Apple Pecan Muffins
- 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
- 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.