Moist Apple Muffins With Pecan Topping Recipes

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Butter nonstick muffin pans or line with paper liners.
• In a large bowl, combine all-purpose and whole wheat 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 just until moistened.
• Spoon into prepared muffin pan. For a presentation purpose, sprinkle with extra diced apples and chopped toasted pecans. Bake for about 22- 25 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.

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 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-OATMEAL MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

MOIST APPLE MUFFINS

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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 STRUDEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
• In a medium bowl, mix flour, baking powder, baking soda and salt.
• In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
• In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
• Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.