Apple Pecan Muffins

Apple Pecan Muffins

Apple Pecan Muffins

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

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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Apple Galette with Almond Pastry

Apple Galette with Almond Pastry

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Freshly baked Apple Galette with Almond Pastry sitting on a wooden board with a scoop of vanilla ice cream in the centre.

Galettes are easy to love with their flaky, rustic pastry and sweet or savoury fillings. Apple Galette with Almond Pastry comes together easily and tastes just as delicious as apple pie. It’s the perfect ending to your entertaining occasions, but particularly Thanksgiving when apple desserts are sought after.

A basket full of green apples in preparation for Apple Galette with Almond Pastry.

What is a galette anyway? A galette is a free form tart that can be made with sweet fillings such as berries and apples or savoury fillings like chicken and mushrooms. They’re unique in the way the pastry is shaped around the filling into a rustic form without the use of a pie dish. This eliminates the need for a top crust and fussy crimping, yet the filling stays snuggly in place.

An assembled Apple Galette with Almond Pastry on parchment paper ready for the oven.

What makes a good galette? Like a traditional pie, a lot depends on the pastry and this means using cold butter that is cut into the dry ingredients until crumbly and the butter bits are no bigger than the size of a pea. It’s also very, very important to use ice-cold water. This helps keep everything just a little bit colder, especially the butter which tends to soften as you work with it. Keeping everything as cold as possible helps the butter hold its size, which will create flaky layers when it melts during baking. There’s no need to overfill a galette, it’s meant to be flatter than a pie. So resist the urge to pile your filling sky high because the filling needs to cook at the same time as the pastry.

Apple Galette with Almond Pastry
Print Recipe
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Apple Galette with Almond Pastry
    Print Recipe
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Ingredients
      Pastry
      Filling
      Servings: slices
      Instructions
      Pastry
      1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
      2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
      3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
      Apple Filling
      1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
      2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
      3. In a small bowl whisk together egg and milk.
      4. Preheat oven to 375°F.
      5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
      6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
      7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
      8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
      9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
      Recipe Notes

      -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

      -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

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      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
      Apple Date Cake with Pecan Streusel

      Apple Date Cake with Pecan Streusel

      This simple and delicious Apple Date Cake with Pecan Streusel rises up tender and moist with little chunks of apple scattered throughout. It’s spiced just right with a wonderfully crunchy, pecan topping. 

      What sets this cake apart is the amount of refined sugar and fat. There’s only a 1/2 cup of sugar for the 9”x 13” cake. The pecan topping has 3 tbsp, making the total amount just under 3/4 cup for a large 9”x 13” cake that comes out 2” tall. It’s made with dates and applesauce for natural sweetness and added moisture, allowing the use of less oil.  In this case only 1/4 cup in the cake. The bits of apple also add moisture and are evenly distributed by lightly dusting them with flour before adding to the batter. A great cake on its own, but serving it with slightly warm Spiced Rum Caramel really makes it special.

      This lovely cake freezes well and will keep up to a month well wrapped.  Simply thaw and cut when ready.  Did I mention the Spiced Rum Caramel  Oh so good and simple to make too!  

      Author:  Compelled to Cook

      Apple Date Cake with Pecan Streusel
      Print Recipe
        Servings Prep Time
        20-24 pieces 40 minutes
        Cook Time
        40 minutes
        Servings Prep Time
        20-24 pieces 40 minutes
        Cook Time
        40 minutes
        Apple Date Cake with Pecan Streusel
        Print Recipe
          Servings Prep Time
          20-24 pieces 40 minutes
          Cook Time
          40 minutes
          Servings Prep Time
          20-24 pieces 40 minutes
          Cook Time
          40 minutes
          Ingredients
          Apple Date Cake
          Pecan Streusel
          Servings: pieces
          Instructions
          Pecan Streusel
          1. In a small bowl, stir together all ingredients and set aside.
          Apple Date Cake
          1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
          2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
          3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
          4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
          5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
          6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
          7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
          8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

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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
          Baked Apple Cranberry Oatmeal

          Baked Apple Cranberry Oatmeal

          Christmas morning is fast approaching and it brings along with it a day indulgent in food and drink. Give your day a little sanity with healthy Baked Apple Cranberry Oatmeal. Perfect for a hectic Christmas morning because it’s quick, easy, and feeds a small crowd, leaving you time to enjoy opening gifts, and spending time with loved ones. Healthy yet hearty enough to carry you through your day until the overeating of turkey and dressing ensues.

          Baked Apple Cranberry Oatmeal is packed with fresh apples, dried cranberries, and spices, filling your kitchen with the aroma of baked apples and spice. The crumbly nut topping makes it indulgent and super delicious. It’s particularly tasty served warm with a dollop of yogurt or a splash of milk. Enjoy!

          Recipe source for Baked Apple Cranberry Oatmeal:  Compelled To Cook

          Baked Apple Cranberry Oatmeal
          Print Recipe
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Baked Apple Cranberry Oatmeal
            Print Recipe
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Baked Oatmeal
              Topping
              Servings: people
              Instructions
              Baked Oatmeal
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
              3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
              Topping
              1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
              2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
              Recipe Notes

              If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

               

              Beet Salad with Creamy Feta Dressing

              Beet Salad with Creamy Feta Dressing

              Beet Salad with Creamy Feta Dressing is a lovely use of your fresh beet bounty this summer. For the fresh garden beets that are the star in this recipe, I give thanks to my mother in-law, who at 76 still maintains a huge yard and garden. It was from her wonderful garden that I was able to hand pluck my beets, wishing with each pull that I had endless time and energy to use more.  Throughout the season my husband and I are lucky to enjoy fresh beans, carrots and potatoes even though we only use a very small fraction of what she grows. Her other lucky recipients include neighbours, bridge club and church friends. Plus, family get together meals at her house are laced with  a dose of fresh buttery peas, pickled beets and tomato wedges.  I am a very lucky gal and grateful to benefit from all her hard work.

               

              Gardening is a great hobby to have, but a tremendous amount of work as it is with her large garden. So while I enjoy this Beet Salad with Creamy Feta Dressing I recognize her efforts and the importance of maintaining a residential garden no matter how big or small. I believe the skills and knowledge to grow a successful garden are not passed down by generation as they once were and that tradition is slowly slipping away. I suppose we have Google and You Tube now to help us out, but something tells me it’s not the same as having your parent or grandparent help you position the pitch fork “just right” underneath that hill of potatoes, show you why you need wire mesh for the peas or sending you out to cover up the tomatoes. So hats off to all those who still maintain their own fruit and vegetable gardens and take the time to share their knowledge and their bounty!

              Recipe source for Beet Salad with Creamy Feta Dressing:  Compelled To Cook

              Beet Salad with Creamy Feta Dressing
              Print Recipe
                Servings Prep Time
                2 people 20 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                2 people 20 minutes
                Cook Time
                15 minutes
                Beet Salad with Creamy Feta Dressing
                Print Recipe
                  Servings Prep Time
                  2 people 20 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  2 people 20 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Salad
                  Dressing
                  Servings: people
                  Instructions
                  Salad
                  1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
                  2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
                  Dressing
                  1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
                  Recipe Notes

                  -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

                  -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

                  -This recipe makes 4 starter size salads if desired.