Prep 15 mins
Cook 20 mins
This is a really delicious, filling, and healthy muffin recipe from Ellie Krieger. These freeze very well and are also good without the pecan topping (or you can substitute wheat germ, oats, slivered almonds, or chopped walnuts). Just defrost for a few seconds in the microwave. These make 12 very large muffins or about 17 medium-sized muffins.
- cooking spray
- 3⁄4 cup plus 2 tablespoons packed brown sugar
- 1⁄4 cup chopped pecans
- 1 teaspoon ground cinnamon, divided
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup canola oil
- 2 large eggs
- 1 cup plain applesauce
- 1 teaspoon vanilla extract
- 3⁄4 cup low-fat buttermilk
- 1 golden delicious apple, peeled, cored and cut into 1/4-inch pieces
- Preheat oven to 400°F and prepare muffin tins with liners and cooking spray (use both or muffins will stick).
- In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and 1/2 teaspoon cinnamon.
- In a medium bowl, whisk together the all-purpose and whole-wheat flour, 1/2 teaspoon cinnamon, baking soda and salt.
- In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
- Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
- Pour the batter into a prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 to 25 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. (Cooking time may be shorter or longer, depending on muffin size.).
- 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.