Apple Pie Pecan Muffins

Made with fresh apples and all the flavors of everyone’s favorite pie

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 151

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

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 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