APPLE-HONEY-PECAN MUFFINS
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
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.
HONEY-PECAN MINI MUFFINS
Sweet and nutty and perfect for breakfast, a two-bite snack, the kids' lunch boxes and, of course, to be enjoyed with a cup of coffee or tea.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk butter, honey, eggs, and vanilla extract together in a bowl.
- Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
- Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 10.1 g, Cholesterol 22.3 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 59.9 mg, Sugar 7.6 g
APPLE PECAN MUFFINS
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
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 PECAN MUFFINS
Make and share this Apple Pecan Muffins recipe from Food.com.
Provided by Sam 3
Categories Breakfast
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 533, Fat 21.9, SaturatedFat 9.6, Cholesterol 73.3, Sodium 559.2, Carbohydrate 74.6, Fiber 5, Sugar 29.9, Protein 13.1
APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY
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
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
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