Apple Pecan Muffins Food

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
• Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

APPLE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
• In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
• In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
• In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
• Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
• Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

APPLE-HONEY-PECAN MUFFINS

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.

TEXAS STYLE APPLE PECAN MUFFINS

Steps:

• Preheat oven to 350° and grease or spray a jumbo muffin pan with a non stick spray. Set aside.
• In a medium mixing bowl, whisk flour, baking powder, baking soda and salt together.
• In another medium mixing bowl, beat butter and sugar together until mix well. Add one egg at a time, beat until creamy then add vanilla and mix well.
• Add dry ingredients into wet ingredients, stir. Fold in apples and pecans. Stir.
• Spoon apple pecan mixture into prepared Texas size muffin pan.
• In a small mixing bowl, stir brown sugar, flour, cinnamon and butter together until crumbly.
• Sprinkle streusel topping on top of each muffin and pop in the oven for 30 minutes or until a tooth pick inserted comes out clean.
• Serve warm: optional - smother in butter!

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 MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F. Line two muffin pans with liners for 16 muffins and set aside.

APPLE AND PECAN MUFFINS (GLUTEN-FREE OR NOT )

Steps:

• Grease or line a 12 hole muffin tin and pre-heat oven to 170°C /340°F (180°C if not a fan-forced oven)
• Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.
• Add all of the wet ingredients to a jug and whisk well.
• Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.
• Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
• Bake approximately 20 minutes or until done.
• Cool on trays.
• Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.

APPLE AND PECAN MUFFINS

Steps:

• Preheat oven to 180C (fan) and line a 12 hole muffin tray with paper cases.
• In a bowl sift the flour, bicarbonate of soda and pinch of salt.
• In a separate larger bowl mix together the yogurt, sugar, egg, grated apple, pecan nut and cinnamon.
• Add the dry flour mixture from the first bowl to the larger bowl and fold the ingredients together.
• Spoon the muffin mixture into the muffin trays, just enough mixture to fill ¾ of each hole.
• Bake for 15 - 20 minutes in the centre of an oven until risen and brown. Check the centre of one with a wooden skewer to ensure it comes out clear, and is therefore cooked through.
• Allow to cool a little in the muffin trays and then transfer onto a wire rack.
• Once cooled mix the icing sugar with the water and spoon over the top of each muffin equally.

GLAZED CINNAMON APPLE MUFFINS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in milk. Combine the flour, baking powder, salt and cinnamon; add to creamed mixture just until moistened. Fold in the apple, pecans and coconut., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over muffins. Serve warm.

APPLE & TOASTED PECAN MUFFINS

Steps:

• Mix together four, sugar, salt, baking soda and cinnamon in a large bowl.
• In another bowl, combine eggs, oil and vanilla.
• Add egg and oil mixture to the dry ingredients and stir until moistened.
• Fold in apples and pecans.
• Fill greased & floured or paper lined muffin tins about 1/2 full.
• Bake for 30-35 minutes at 350°F or until wooden toothpick inserted in the middle comes out clean.

APPLE-PECAN BRAN MUFFINS

Steps:

• Preheat oven to 400ºF and grease or line a 12-cup muffin tin.
• In a large bowl, beat together the eggs, oil, buttermilk/yogurt, molasses, and honey.
• Stir in the wheat bran.
• In medium bowl, mix together the pastry flour, oats, baking powder, baking soda, cinnamon, ginger, and nutmeg.
• Stir the flour mixture into the bran mixture, being careful not to overmix.
• Fold in the apple and pecans.
• Spoon the batter into muffin tin and bake 20 to 25 minutes, or until toothpick inserted into the center of a muffin comes out clean.

APPLE PECAN ZUCCHINI MUFFINS

Steps:

• 1. Preheat oven 375` peel your zucchini and apple, in a Large bowl shred both items. in a separate bowl beat your eggs until smooth.
• 2. add the eggs, cinnamon, nutmeg and vanilla to the apple zucchini mixture and give it a good stir.
• 3. set aside 1/2 tsp of the flour, add the remaining flour to the zucchini and mix in thoroughly.
• 4. add 1/2 tsp of flour to a bowl or small jar with a lid and then add the pecans. Gently shake or stir the pecans until they have a good coat of flour on them so they do not sink to the bottom once mixed in. (optional: I add an extra 1/2 tsp of cinnamon and nutmeg to the pecans while I'm mixing them just to give it some more punch)
• 5. spray a 12 count muffin tin with non stick cooking spray and drop mix in each tin with a 1/4 cup measuring cup. Bake for 30 mins. Remove the muffin tin and let cool slightly before transferring to a cooling rack. Re-spray your muffins tins and repeat. (BAKING HINT): to get the most of your mix spray your measuring cup with non stick spray and the batter will slide right out of it and not stick to the cup

APPLE PECAN MUFFINS

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.