Apple & Toasted Pecan Muffins
"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."
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 3 1⁄2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 1⁄2 cups vegetable oil
- 1 teaspoon vanilla
- 3 cups peeled finely chopped apples
- 1⁄2 cup chopped toasted pecans
directions
- 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.
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Reviews
-
I made these as written. I think that there was way too much oil in the recipe. By the time I went to get the second batch ready for the oven, the oil had pooled around the remaining batter. The paper liners from the first batch are all greasy. When I tested the first batch, the toothpick came out clean. I just tasted one. Although the flavor is good, the muffin didn't taste like it was done. I was hoping that to take these to a brunch today but these are too iffy for me to give out. :( -
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! -
Yum! I made these as written, except I cut back on the sugar a bit, and I think I could've cut back more. The other change I made was with the pecans. I thought it might look nice to chop them finely, and sprinkle them on top with a little cinnamon and sugar. They are SO good. When I opened the oven to check them, it smelled like those toasted pecans and almonds you get at the fair. mmmmmmmm. As others have mentioned, they are somewhat crumbly, with a different texture than most muffins, so I think they work best with muffin papers, as opposed to just greasing the muffin tin. The paper holds them together nicely. Thanks for posting. Made for PRMR. -
These are definitely a different kind of muffin. My husband said they were the best muffins he's ever had -- quite a compliment coming from him! These didn't rise, but they were so moist, yet crumbly, and rich, that didn't seem to matter. Made with Gala apples. These are serve at the B&B muffins! Thanks, Kim127! Made for Please Review My Recipe tag. -
Great muffin. I used to types of apple, Granny Smith and a Gala. Great taste and texture. I may try these again using walnuts. Thanks for a great recipe and congrats with the football pool win.
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RECIPE SUBMITTED BY
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