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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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
Pecan Crusted Chicken Cutlets

Pecan Crusted Chicken Cutlets

Pecan Crusted Chicken Cutlets

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If any of you have been following me, you know I’m a huge fan of chicken cutlets. They’re tender, juicy and cook quickly, making them perfect for your weeknight dinner. I also like that the options for them are endless too, like Chicken Piccata Sandwich or Tarragon Chicken Cutlets.

Pecan Crusted Chicken Cutlets fried golden in a stainless steel skillet resting on a gray granite trivet.

Today’s chicken cutlet gets coated with pecan breading that panfries beautifully, as long as you keep the heat under control. The pecans are mild enough not to overwhelm the chicken and provide a bit of crunch and nutty flavour. You can eat these delicious cutlets on their own but my personal favourite is dolloped with my Cherry Salsa You can also top them with your favourite red pepper jelly or spicy apple jelly. You may also want to try a crispy cutlet on a bun with cool crunchy lettuce and a slathering of mayo and Cherry Salsa. It’s darn good!!

Pecan Crusted Chicken Cutlets cut and served on a gray granite serving platter with Cherry Salsa and green onions.
Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.

Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
Pecan Crusted Chicken Cutlets
Print Recipe
    Servings Prep Time
    3-4 people 25-30 minutes
    Cook Time
    12-18 minutes
    Servings Prep Time
    3-4 people 25-30 minutes
    Cook Time
    12-18 minutes
    Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
    Pecan Crusted Chicken Cutlets
    Print Recipe
      Servings Prep Time
      3-4 people 25-30 minutes
      Cook Time
      12-18 minutes
      Servings Prep Time
      3-4 people 25-30 minutes
      Cook Time
      12-18 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
      2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
      3. In a separate shallow bowl whisk together eggs, sour cream and milk.
      4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
      5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
      6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
      7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

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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
      Five Spice Mixed Nuts

      Five Spice Mixed Nuts

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      Five Spiced Mixed Nuts in a small bowl on a gold tray with white napkins and glasses of champagne.

      Do you have a New Year’s Eve gathering and need tasty nibbles to pass along with your bubbly? Five Spice Mixed Nuts are very snackable and rather addictive with a hint of spice and sugar. They’re the party favour that you just can’t stop grabbing at. You’ll find a pleasant mixture of Chinese five-spice, maple syrup and brown sugar. The nuts are coated just enough for a light sugary chew with a lingering spice that you can’t quite put your finger on. The added dried cherries lend a little extra sweetness and soft texture to balance the crunchy nuts.

      Five Spice Mixed Nuts is a simple recipe to toss together and will keep in an airtight container for a couple of weeks. They’re perfect to make ahead for any social gathering. Enjoy your holidays and Happy New Year to you and your family. I wish you a wonderful year ahead!

      Five Spice Mixed Nuts
      Print Recipe
        Servings Prep Time
        5 cups 10 minutes
        Cook Time Passive Time
        60 minutes 1+ hours
        Servings Prep Time
        5 cups 10 minutes
        Cook Time Passive Time
        60 minutes 1+ hours
        Five Spice Mixed Nuts
        Print Recipe
          Servings Prep Time
          5 cups 10 minutes
          Cook Time Passive Time
          60 minutes 1+ hours
          Servings Prep Time
          5 cups 10 minutes
          Cook Time Passive Time
          60 minutes 1+ hours
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
          2. In a large bowl toss together nuts.
          3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
          4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
          5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

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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
          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
              Pumpkin Seed and Nut Muffins

              Pumpkin Seed and Nut Muffins

              Loaded with goodness, Pumpkin Seed and Nut Muffins are wonderful for breakfast and easy to grab on your way out the door in the morning. They’ll make skipping breakfast a thing of the past.

              If you think you always need to use pumpkin puree for your baked goods, you’ll need to re-think your pumpkin. Pumpkin Seed and Nut Muffins are not only plump and gorgeous but healthy and nutritious made with shredded pumpkin, nuts and seeds. Using shredded pumpkin lends body, moisture and sweetness to the final product and the overdose of nuts and seeds provides a little healthy protein. Be sure to use a fine grater to grate the pumpkin or the shreds will be too big to cook and break down in the time it takes to cook the muffin.

              The recipe makes large muffins and you will find that the batter will fill the muffin cup, but don’t be alarmed, they’ll rise up quickly into perfect domes without too much spread. The added crunchy sweetness from the almond topping makes the muffin top even better. Enjoy!

              Recipe Source: Compelled To Cook

               

              Pumpkin Seed and Nut Muffins
              Print Recipe
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Pumpkin Seed and Nut Muffins
                Print Recipe
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Pumpkin Seed & Nut Muffins
                  Almond Topping
                  Servings: large muffins
                  Instructions
                  Pumpkin Seed & Nut Muffins
                  1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
                  2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
                  Almond Topping
                  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
                  Recipe Notes

                  Recipe Source:  Compelled To Cook