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
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.