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, these muffins taste just like apple pie. 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
Red, sweet apples are best to use, gala, honeycrisp, pink lady are all good. Granny smith are too tart.
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.
- ½ cup (113 grams) unsalted butter, softened to room temperature * see note
- ¼ cup light brown sugar
- 2 eggs, room temperature see note
- ¼ cup vegetable oil
- ¾ cup unsweetened applesauce
- ¾ cup apple, peeled and chopped
- ¼ cup roasted pecans (or your choice) chopped * see note
- 2 cups (256 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon salt
- 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.
- To roast pecans, spread evenly onto a baking sheet and roast at 350°F/176C for 10 minutes.
- 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.
- 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