Apple Pie Pecan Muffins
Enjoy apple pie every morning with these Apple Pie Pecan Muffins. Made with fresh apples and all the flavors of everyone’s favorite pie. When dessert meets breakfast.
When I was testing the recipe, I would taste the raw batter (yes, these are the things I do) and when the batter tasted just like apple pie, I knew I had a winning recipe.
No one likes small, wimpy muffins and these are definitely not that. They have large tops, just like you get from the bakery.
The key to large muffins is overfilling the liners (see above image). Because the batter is thick, it makes it easier to do this. It also helps if you use an ice cream scoop with trigger (this is the feature that helps remove the batter from the scoop). The recipe yields 8 large muffins.
The baking process also helps to ensure these Apple Pie Pecan Muffins stay large. This is done by adding them to a very hot oven, then reduced the heat after 10 minutes. to bake the inside. The high heat also gives a little crunch to the outside.
I prefer pecans with apple. Walnuts are delicious also but they are not my favorite because they are an oily nut and I always see to buy the ones that have spoiled. You can also leave out the nuts if you like, they will still taste like apple pie.
The Best Apples to Use for Muffins
Red, sweet apples are best to use, gala, honeycrisp, pink lady are all good. Granny smith are too tart.
Muffin Liners
Nothing drives crazier than when trying to enjoy a muffin, is a liner that sticks to the muffin. They are the white ones you buy in the grocery store. I have found parchment paper liners that many stores carry, problem solved.
Apple Pie Pecan Muffins
Video
Ingredients
- ½ cup (113 grams) unsalted butter, softened to room temperature * see note
- ¼ cup (32 grams) light brown sugar
- 2 eggs, , room temperature (see note)
- ¼ cup (59 ml) vegetable oil
- ¾ cup (96 grams) unsweetened applesauce
- ¾ cup (96 grams) apple, peeled and chopped
- ¼ cup (32 grams) roasted pecans , or use nuts of your choice, you can also leave them out (see note)
- 2 cups (256 grams) all-purpose/plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1/4 teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
Instructions
- Line a 12-muffin pan with 8 liners.
- To a stand mixer or bowl (if you're using a hand mixer) add the butter and sugar. Beat on high until the butter is light and fluffy and the sugar is mixed. Beat in the eggs one at a time. Beat in the oil.
- Stir in the applesauce, chopped apple and add the pecans, breaking them into pieces. Set aside.
- To a bowl sift the flour, baking powder, baking soda, nutmeg, cinnamon, ginger, allspice and salt. Mix well.
- Stir the dry mix into the wet mix adding in batches until well combined. Allow to rest for 10 minutes (this gives the gluten time to rest and make them lighter and fluffier) while you preheat oven to 425°F/220°C.
- Use an ice cream scoop to add the batter to the muffin cups. Overfill the liners to make large muffin tops.
- Bake for 10 minutes. Reduce the temperature to 350°F/277°C. Bake for a further 5-8 minutes until a toothpick comes out clean when inserted into the center of a muffin. Baking times may vary depend on your oven. It is best to rely on the toothpick method.
- Remove from the oven and remove from the pan. Cool completely on a wire rack.
Notes
- To soften butter quickly, put the stick of butter (still wrapped in the paper NO FOIL in the microwave for 3 seconds, turn), repeat until soft to the touch.
- To roast pecans, spread evenly onto a baking sheet and roast at 350°F/176C for 10 minutes.
- If you keep your eggs refrigerated, put them in a bowl of hot water for a couple of minutes so they can come to room temperature quickly
Good Evening Janette,
I have just baked your apple and pecan muffins today. Oh my word they are absolutely delicious. Such an easy recipe to follow too👍 must try them warm with ice cream or custard! I get lots of inspiration from your e mails each week. Must start a list and work through some more recipes. Keep up the good work. Thanks so much
June
Sunderland
Thank you so much June. Your support really means a lot.
In step 4 it says add ginger but in the ingredient list there is no ginger. How much should I put in??
I’m sorry the amount of ginger was missing, it is 1/4 teaspoon of ground ginger and I’ve edited the recipe. Thank you for bringing this to my attention. Enjoy 🙂
I know these are Apple, but can other fruit be used?
I made a banana and orange version of these last week and they are so good. Just replace the apple with 2 ripe mashed bananas, 1 teaspoon of grated orange zest and replace the applesauce with 1/2 cup orange juice.