Maple Pecan Apple Muffins
2 Honeycrisp Apples, diced
1 3/4 Cups All Purpose Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Cinnamon
1/2 Tsp. Salt
1/2 Cup Brown Sugar
1/2 Cup Butter, softened
2 Eggs
1/2 Cup Pecans, roughly chopped
1/4 Cup Maple Syrup
1/2 Cup Sour Cream
1/4 Cup Milk
2 Tsp. Vanilla Extract
Pecan Streusel Topping
1/2 Cup Pecans, roughly chopped
2/3 Cup Flour
6 Tbsp. Butter, melted
1/2 Tsp. Cinnamon
1/3 Cup Brown Sugar
1 Tbsp. Granulated Sugar
To make the streusel topping, in a medium bowl combine both of the sugars, cinnamon, melted butter. Using a spatula stir in the flour and pecans. The streusel should be thick and crumbly. Set aside.
Preheat your oven to 425 degrees Fahrenheit. Spray a muffin pan with nonstick spray or line with cupcake liners.
In a large mixing bowl, using an electric whisk, beat the butter and brown sugar together until smooth, about 2 minutes.
Add in the eggs, sour cream, vanilla extract, and mix until well combined.
Sift the flour, baking soda, baking powder, baking soda, cinnamon, and salt. Pour the flour mixture into the egg mixture, add the milk, maple syrup, and mix on low speed until everything is combined. Fold in the apples and pecans.
Spoon the batter evenly into the prepared muffin pan. Press a handful of the streusel on top of each muffin, making sure to crumble it.
Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 16-18 more minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Serve and enjoy.
BTW these would be great if you want to ice them as well. ;)
Maple Icing
1 Cup Powdered Sugar, sifted
2 Tbsp. Butter
1/3 Cup Pure Maple Syrup
Pinch of Salt
In a small sauce pan, melt the butter and maple syrup, whisking occasionally. Once the butter has melted, remove from heat. Whisk in the powdered sugar and pinch of salt and drizzle over muffins.
This icing will set after 1 hour or so. Enjoy :)