Apple Pecan Muffins Recipe 465

APPLE AND PECAN MUFFINS

Steps:

• Preheat oven to 180C (fan) and line a 12 hole muffin tray with paper cases.
• In a bowl sift the flour, bicarbonate of soda and pinch of salt.
• In a separate larger bowl mix together the yogurt, sugar, egg, grated apple, pecan nut and cinnamon.
• Add the dry flour mixture from the first bowl to the larger bowl and fold the ingredients together.
• Spoon the muffin mixture into the muffin trays, just enough mixture to fill ¾ of each hole.
• Bake for 15 - 20 minutes in the centre of an oven until risen and brown. Check the centre of one with a wooden skewer to ensure it comes out clear, and is therefore cooked through.
• Allow to cool a little in the muffin trays and then transfer onto a wire rack.
• Once cooled mix the icing sugar with the water and spoon over the top of each muffin equally.

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 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.

APPLE PECAN MUFFINS

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 AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY

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!

APPLE MUFFINS WITH PECAN TOPPING

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.

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.