Apple Pecan Muffins




I have found myself with a surplus of apples…why?  Who knows.  I apparently can’t count.  There is only one of me and I still buy enough fruit for a family of 4.  Right now I have 2 mangoes, 4 bananas, 6 apples, and 1 lemon staring at me from my fruit basket.  Lets just say I definitely get my 4 to 6 servings recommended by the food pyramid, or is it 2 to 4 servings?  Who knows, that pyramid is bogus.  Who seriously needs 6 to 12 servings of grains every day?  That is 12 bowls of cereal or 12 slices of bread…seriously?!  Talk about a carb coma.  And they wonder why we are obese as a nation….OK, stepping off of my soap box.  


OK I might be a little hypocritical here seeing how I am making muffins.  🙂  Moderation is the key.  Plus, I think eating muffins is more of a treat or a weekend brunch item (does anyone eat brunch, or is this something that is only done in movies?).  Not to be eaten on a daily basis, but something to break up the monotony of the week.  Plus, its a creative outlet to use some extra Granny Smith apples that are rolling around your kitchen. 



I made these pretty hearty with the addition of pecans, apple chunks, and apple butter (makes my top 5 list of spreads, below nut butters but above jelly/jams).  Garnishing the top are glazed pecans -amazing! – and brown sugar.  These are a denser muffin, but the flavor is nice and light and they are just sweet enough.  They can be stored in an air-tight container and frozen or eaten straight from the oven with a bit of butter.  I am thinking of making these again (always thinking of how to improve), but with buttermilk and maybe some pear juice or pears.  I am obsessed with the pear/apple combination.*If there is a nut allergy, the nuts can be omitted*



I have houseguests coming this weekend (during baseball season I have guests more frequently) and will be serving these for breakfast.


Apple Pecan Muffins

Makes 16


  • 1/4 Cup melted butter, cooled
  • 1 Granny Smith apple, peeled and diced
  • 3/4 Cup brown sugar
  • 1 Cup milk
  • 3/4 Cup apple butter
  • 2 extra-large eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1/2 Cup pecans, chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 Cup all-purpose flour
  • 1 Cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 + 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Glazed pecans, 1/4 Cup brown sugar, 1/2 teaspoon cinnamon for the topping



  1. Preheat oven to 400°F and prepare muffin pans, either grease pans or use paper liners
  2. In one medium bowl whisk together the dry ingredients (pecans, cinnamon, giner, flours, baking powder, salt, baking soda)
  3. In another medium bowl whisk together wet ingredients (melted butter, brown sugar, vanilla, eggs, milk, apple butter, and chopped apples)
  4. Pour wet ingredients over the dry ingredients and mix just until everything is incorporated….don’t overmix, you will get tough muffins.
  5. Spoon into muffins tins.  Fill cups about 3/4 of the way full.  Top with brown sugar mixture and glazed pecans and press down to ensure it sticks. 
  6. Bake for 15 minutes or until a toothpick is inserted and comes out clean. 
  7. Let cool, or enjoy straight out of the oven!

I hope you enjoy these and add your own twists, making them your own!

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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