Apple Muffins With Pecan Topping Recipes

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APPLE-HONEY-PECAN MUFFINS



Apple-Honey-Pecan Muffins image

Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.

Provided by Ochre Bakery, Detroit, MI

Categories     Bon Appétit     Muffin     Breakfast     Apple     Honey     Pecan     Fall     Vegetarian     Buttermilk     Butter     snack     Kid-Friendly     Soy Free     Peanut Free

Yield Makes about 1 dozen

Number Of Ingredients 16

Nonstick vegetable oil spray
2 medium Pink Lady or Jonagold apples
⅔ cup pecans
2 Tbsp. unsalted butter
2 Tbsp. honey
Flaky sea salt
¾ cup all-purpose flour
½ cup spelt flour or all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt
2 large eggs, room temperature
¾ cup granulated sugar
¾ cup plus 2 Tbsp. extra-virgin olive oil
½ cup buttermilk
Raw sugar or granulated sugar (for sprinkling)

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Lightly coat flat top of a standard 12-cup muffin pan with nonstick spray (this will prevent muffins from gluing themselves to the pan). Line cups with double layers of muffin liners. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside.
  • Pulse pecans in a food processor until you have a fine meal with a bit of texture, like coarse sand. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant (it's okay if they're even a tiny bit burnt in spots), about 3 minutes. Transfer to a large bowl and let cool slightly.
  • Wipe out skillet and return to medium-high heat. Melt butter, swirling pan so that it's evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool.
  • Add all-purpose flour, spelt flour, baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed until mixture is thick, pale, and tripled in volume, 8-10 minutes.
  • Combine oil and buttermilk in a measuring glass. With motor running, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined (be careful not to overmix). Scoop about 2 Tbsp. batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top (you may have a spoonful or two of batter left over). Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (You'll have a few leftover apple slices; eat them.) Sprinkle each muffin with some raw sugar and a pinch of sea salt.
  • Bake muffins until golden brown all over, rotating pan halfway through, 22-28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely.
  • Do Ahead: Batter can be made 2 days ahead. Cover and chill.

APPLE PECAN MUFFINS



Apple Pecan Muffins image

This is an old favorite of mine that I've made for the last 20 years or so. I think the original came from a magazine, and I tweaked it a bit to suit my tastes. If you don't have pecans, feel free to use walnuts.

Provided by Sweet PQ

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

2 medium apples, peeled & chopped (should be 2 cups)
1 1/2 cups pecans, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons cinnamon
3 cups whole wheat flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs
1 1/4 cups milk
1/4 cup canola oil

Steps:

  • Preheat oven to 375*. Grease or line 12 muffin cups.
  • Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
  • Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
  • Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
  • Fold in the apples and pecans.
  • Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
  • Bake @ 375* for 20-25 minutes.

APPLE MUFFINS WITH PECAN TOPPING



Apple Muffins With Pecan Topping image

Make and share this Apple Muffins With Pecan Topping recipe from Food.com.

Provided by Pink Penguin

Categories     Dessert

Time 30m

Yield 12 Muffins

Number Of Ingredients 11

350 g plain flour
25 g butter
50 g dark muscovado sugar
50 g pecans, chopped
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
284 ml sour cream
1 egg, beaten
3 apples
2 -3 tablespoons milk

Steps:

  • Heat oven to 200c/gas 6. Line a muffin tin with cases. In a small bowl, use your fingers to rub 50gs of the flour together with the butter to make fine crumbs.Stir through 1 tbsp sugar & the chopped pecans, then set aside.
  • In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda & a pinch of salt, then stir in the sugar & cinanamon & set aside. Coarsely grate 2 of the apples, then beat together with the soured cream egg & 2 tbsp milk. Make a well in the dried ingredients & quickly fold through the wet ingredients, adding a extra tbsp of milk if really dry. Dont over mix or your muffins will be tough.It doesnt matter if there are lumps of flour.
  • Spoon the mixture into the muffin cases- they should be about two-thirds full -then sprinle over the pecan topping. Thinly slice the final apple, the poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden & a skewer inserted into the centre comes out clean.

Nutrition Facts : Calories 260.9, Fat 9.8, SaturatedFat 4.2, Cholesterol 31.2, Sodium 145.2, Carbohydrate 38.5, Fiber 2.3, Sugar 7.9, Protein 5.5

APPLE & TOASTED PECAN MUFFINS



Apple & Toasted Pecan Muffins image

Nice, crumbly type muffin with an addicting taste. You can get 2 dozen regular size muffins or about 4 dozen mini muffins. The original recipe suggests baking for 20-30 minutes, but I like these done a little more so they get crispy around the edges.

Provided by Kim127

Categories     Quick Breads

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla
3 cups peeled finely chopped apples
1/2 cup chopped toasted pecans

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.

MOIST APPLE MUFFINS WITH PECAN TOPPING



Moist Apple Muffins With Pecan Topping image

This is a really delicious, filling, and healthy muffin recipe from Ellie Krieger. These freeze very well and are also good without the pecan topping (or you can substitute wheat germ, oats, slivered almonds, or chopped walnuts). Just defrost for a few seconds in the microwave. These make 12 very large muffins or about 17 medium-sized muffins.

Provided by blucoat

Categories     Quick Breads

Time 35m

Yield 17 muffins

Number Of Ingredients 14

cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon, divided
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup plain applesauce
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1 golden delicious apple, peeled, cored and cut into 1/4-inch pieces

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.

Nutrition Facts : Calories 156.3, Fat 5.3, SaturatedFat 0.6, Cholesterol 25.3, Sodium 170.6, Carbohydrate 25.2, Fiber 1.7, Sugar 10.9, Protein 3

APPLE MUFFINS WITH PECAN TOPPING



Apple muffins with pecan topping image

These muffins aren't too sweet and are delicious warm with a slice of cheese

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Dessert, Side dish, Snack, Treat

Time 30m

Number Of Ingredients 11

350g plain flour
25g butter
50g dark muscovado sugar , plus 1 tbsp extra for the topping
50g pecan , chopped
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
284ml tub soured cream
1 egg , beaten
3 eating apples (about 140g/50z each) , peeled and cored
2-3 tbsp milk

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.
  • In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry. Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
  • Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.

Nutrition Facts : Calories 226 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium

APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY



Apple And Pecan Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, apples, pecan, McCormick® Rubbed Sage, kosher salt, Stuffin' Muffins Base, large eggs

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 8

nonstick cooking spray, for greasing
1 tablespoon unsalted butter
2 apples, cored and diced into 1/4 (6 mm) pieces
1 cup pecan, chopped
½ teaspoon McCormick® Rubbed Sage
½ teaspoon kosher salt
1 batch Stuffin' Muffins Base
2 large eggs

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
  • Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
  • Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  • Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 84 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 8 grams

APPLE MUFFINS WITH PECAN TOPPING



Apple Muffins With Pecan Topping image

These muffins aren't too sweet and are delicious warm with a slice of cheese. For a variation, try replacing the apple with a chopped banana and play around with the spices.

Provided by English_Rose

Categories     Dessert

Time 30m

Yield 12 muffins

Number Of Ingredients 12

12 ounces all-purpose flour
1 ounce butter
2 ounces dark brown sugar, plus 1 tbsp extra for the topping
2 ounces pecans, chopped
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
1 teaspoon cinnamon
1 cup sour cream
1 egg, beaten
3 apples, peeled and cored
3 tablespoons milk

Steps:

  • Heat oven to 400°F Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 2oz of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.
  • In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside.
  • Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk.
  • Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry.
  • Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
  • Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping.
  • Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.

Nutrition Facts : Calories 239.8, Fat 10.2, SaturatedFat 4.3, Cholesterol 31.7, Sodium 160.2, Carbohydrate 33.2, Fiber 2.2, Sugar 8.5, Protein 4.8

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From therecipes.info


MOIST APPLE MUFFINS WITH PECAN TOPPING RECIPE - TEXTCOOK
cooking spray; 3/4 cup plus 2 tablespoons packed brown sugar; 1/4 cup chopped pecans; 1 teaspoon ground cinnamon, divided; 1 cup all-purpose flour; 1 cup whole wheat pastry flour or 1 cup whole wheat flour
From textcook.com


APPLE PECAN STREUSEL MUFFINS - CHELSEA JOY EATS
2018-10-16 Instructions. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spread out the chopped pecans, for the muffins and the streusel. Toast in the oven for 5-7 minutes, until darkened and fragrant. Remove from the oven and let cool before handling. Next, make the streusel.
From chelseajoyeats.com


6 HONEY-INFUSED RECIPES | SUCCESSFUL FARMING
2022-06-22 Honey rhubarb muffins. These sweet-tart treats are a great way to use up that rhubarb! Make an extra batch and throw them in the freezer to enjoy all year, or whip these up in the winter using frozen rhubarb from your garden. Serve them with whipped honey butter for a snack, breakfast, or dessert. Get the recipe: Honey rhubarb muffins.
From agriculture.com


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