Apple Pecan Muffins

Hi, guys! On Saturday I made breakfast! When I was little, we would have breakfast as a family almost every Saturday. It was usually canned biscuits or cinnamon rolls, but that didn't make it any less delicious! 

This week, it was just my dad and I at home, but I still wanted to make breakfast. So, we went with muffins! My sister made some excellent apple cupcakes last week, and I was hoping to use her recipe for muffins. I didn't find it, but I found another that was just as good! 

I tweaked this recipe from Smitten Kitchen because I didn't want to have to go to the store in my pjs. I subbed all-purpose flour for whole-wheat flour and made my own buttermilk (1 c. milk to 1 T. vinegar/lemon juice, let stand for 5 minutes). I also added a few ingredients: nutmeg for an extra spice and pecans! My dad loves pecans, so I felt like I couldn't not make him muffins containing pecans. He liked these muffins, and you should, too!

I ended up halving the original recipe, which was a little tricky since one egg was used. I just beat the egg and poured in roughly half, so it worked out!
 

Apple Pecan Muffins

Adapted from: Smitten Kitchen

Makes roughly 9 muffins

Ingredients

• 1 c. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1/4 c. butter (1/2 stick) at room temperature
• 1/4 c. granulated sugar
• 1/4 c. brown sugar (divided use)
• 1 egg, beaten (only use half)
• 1/2 c. buttermilk
• 1 large apple (I used Fuji)
• 1/2 c. chopped pecans

Before you start:Peel, core, and dice your apple. Preheat your oven to 450 degrees F.

Recipe

In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Cream the butter and add the granulated sugar and 2 tablespoons of brown sugar. Beat until fluffy.
Add the egg and beat until combined. Then add the buttermilk and stir in gently until just combined - overmixing will cause your batter to curdle.
Stir in dry ingredients and fold in the apple chunks and pecan pieces. Stir until just combined.
Fill muffin cups roughly 3/4 full of the batter. Take the remaining brown sugar and sprinkle it evenly over the muffin cups.
Bake for 10 minutes, then turn the heat down to 400 degrees. Bake for an additional 10-15 minutes, or until an inserted toothpick comes out clean.
Cool muffins for 5 minutes, then serve.

Thanks for reading and happy cooking!