I have been a little bit on a muffin fix lately.
I never really liked muffins growing up, but now I can’t get enough of them. I think it was when I realized that muffins are nothing more than cupcakes with no frosting that I finally developed an appreciation for them.
These muffins are SO MOIST (sorry for those of you who don’t like that word. This is a food blog so get over it :-P).
Fall is my favorite season for cooking because I just love all of the ingredients that are in season right now. Apples are one of my very favorite fruits and are so versatile to bake with. And, it’s the apples in this recipe that keep these muffins from drying out.
MMMM these muffins are delicious and I’m excited to eat them for breakfast! And for lunch! And for dessert! And for snacks!
Update (day later post): The muffins taste EVEN better a day later. They taste more moist (didn’t know that was possible), light, fluffy, perfect. Make these.
Apple Muffins with Brown Sugar, Cinnamon, and Pecan Topping
Makes: 12 muffins
Butter cooking spray
1/2 cup chopped pecans
3/4 cup plus 2 tbsp packed light brown sugar
1/2 tsp ground cinnamon
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp kosher salt
1/4 cup canola oil
1 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup fat free milk
2 tbp white vinegar
2 Golden Delicious apples, peeled, cored, and finely chopped
Preheat oven to 400. Coat muffin pan with cooking spray. Stir milk and vinegar together and let sit for at least 5 minutes.
In a small bowl, stir together pecans, 2 tbsp brown sugar, and cinnamon. Set aside.
In a medium bowl, sift together both flours, baking soda, and salt.
In a large bowl, whisk remaining 3/4 cup brown sugar with oil until combined well. One at a time whisk in eggs. Whisk in applesauce and vanilla.
Add half of the flour mixture to the wet mixture. Whisk until combined. Add half of the milk mixture. Whisk until combined. Add remaining flour mixture. Whisk until combined. Add remaining milk mixture. Whisk until combined. Fold in chopped apples.
Pour batter evenly into muffin pan. Top with pecan mixture. Bake until toothpick comes out clean, about 21 minutes.
Let cool for at least 15 minutes before removing from pan and then continue to let cool out of pan until fully cooled. Store in airtight container at room temperature.
Adapted from Ellie Krieger