The City Magazine Since 1975

Pecan-Apple Muffins

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  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tbs. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 egg
  • 4 Tbs. unsalted butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 1 apple, peeled, cored, and chopped (approx. 1 cup)
  • 1 cup chopped pecans

For streusel topping:

  • 2 Tbs. flour
  • 2 Tbs. unsalted butter, softened
  • 1/2 cup chopped pecans
  • 1/3 cup brown sugar

Preheat oven to 375°F. Line a muffin pan with paper liners.  

Sift the first five ingredients together in a medium bowl. In a separate bowl, whisk the egg with the cooled butter, vanilla, and milk. Pour the wet ingredients into the dry and stir until mostly combined. Fold in the apple and pecans until just combined (do not overmix). Fill each liner two-thirds full with prepared batter.  
Combine all of the ingredients for the topping in a small bowl and gently knead together with fingertips. Sprinkle evenly over muffins. Bake for 20-25 minutes or until tester inserted comes out with moist crumbs attached. Transfer to a wire rack to cool slightly. Serve warm.