Moist Apple Muffins With Pecan Topping
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
17 muffins
ingredients
- 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
directions
- 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.
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