Apple And Pecan Muffins Recipes

TEXAS STYLE APPLE PECAN MUFFINS

Steps:

• Preheat oven to 350° and grease or spray a jumbo muffin pan with a non stick spray. Set aside.
• In a medium mixing bowl, whisk flour, baking powder, baking soda and salt together.
• In another medium mixing bowl, beat butter and sugar together until mix well. Add one egg at a time, beat until creamy then add vanilla and mix well.
• Add dry ingredients into wet ingredients, stir. Fold in apples and pecans. Stir.
• Spoon apple pecan mixture into prepared Texas size muffin pan.
• In a small mixing bowl, stir brown sugar, flour, cinnamon and butter together until crumbly.
• Sprinkle streusel topping on top of each muffin and pop in the oven for 30 minutes or until a tooth pick inserted comes out clean.
• Serve warm: optional - smother in butter!

APPLE-PECAN BRAN MUFFINS

Steps:

• Preheat oven to 400ºF and grease or line a 12-cup muffin tin.
• In a large bowl, beat together the eggs, oil, buttermilk/yogurt, molasses, and honey.
• Stir in the wheat bran.
• In medium bowl, mix together the pastry flour, oats, baking powder, baking soda, cinnamon, ginger, and nutmeg.
• Stir the flour mixture into the bran mixture, being careful not to overmix.
• Fold in the apple and pecans.
• Spoon the batter into muffin tin and bake 20 to 25 minutes, or until toothpick inserted into the center of a muffin comes out clean.

APPLE & TOASTED PECAN MUFFINS

Steps:

• Mix together four, sugar, salt, baking soda and cinnamon in a large bowl.
• In another bowl, combine eggs, oil and vanilla.
• Add egg and oil mixture to the dry ingredients and stir until moistened.
• Fold in apples and pecans.
• Fill greased & floured or paper lined muffin tins about 1/2 full.
• Bake for 30-35 minutes at 350°F or until wooden toothpick inserted in the middle comes out clean.

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Butter non-stick muffin pans or line with paper liners.
• In a large bowl combine flours, cheese, baking powder, cinnamon and salt.
• Stir in apples and pecans.
• In another bowl, whisk together egg, milk, sugar and butter.
• Pour over dry ingredients and stir until just moistened.
• Spoon into muffin pan.
• Bake for 22-25 minutes or until tops are firm to the touch.
• Let cool in pan for 5 minutes before removing.

MOIST APPLE MUFFINS WITH PECAN TOPPING

Steps:

• Preheat oven to 400°F and prepare muffin tins with liners and cooking spray (use both or muffins will stick).
• In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and 1/2 teaspoon cinnamon.
• In a medium bowl, whisk together the all-purpose and whole-wheat flour, 1/2 teaspoon cinnamon, baking soda and salt.
• In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
• Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
• Pour the batter into a prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 to 25 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. (Cooking time may be shorter or longer, depending on muffin size.).
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

APPLE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
• In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
• In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
• In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
• Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
• Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.