Apple & Toasted Pecan Muffins

READY IN: 45mins
Recipe by Kim127

Nice, crumbly type muffin with an addicting taste. You can get 2 dozen regular size muffins or about 4 dozen mini muffins. The original recipe suggests baking for 20-30 minutes, but I like these done a little more so they get crispy around the edges.

Top Review by Annacia

Wonderful Fall muffins. I made 12 and that ask for a cup of sugar, I used a 1/2 cup of Splenda and that was right on the money. It also ask for 3/4 cup of oil, I used 1.4 cup of oil and a 1/2 cup of unsweetened applesauce. That cut back on the fat and was a grand addition to the muffin flavor. I used twice of amount of pecans just because I love them. I got a pic of the 10 remaining muffins after we sampled while I still could,lol. These will not be around long!

Ingredients Nutrition

Directions

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

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