Apple Pecan Muffins {with a Crumble Topping}

I fell in love with these Apple Pecan Muffins entirely by chance. Even though cooked apples aren’t usually my favorite, I’m smitten with Apple Crisp and muffins. These muffins are the perfect pair—moist and filled with tender apple pieces, topped with a delightfully crunchy crumble that tastes just like Apple Crisp! Apple Pecan Muffins are sure to become a family favorite for breakfast or as a snack.

What’s to love about these Muffins

No matter how you prepare your apples—grated, minced, diced, or chopped—these muffins are beautifully balanced.

Turn your favorite fall dessert into a delightful muffin.

Buttermilk helps make these muffins tender, fluffy and moist.

Recipe Tip! 💡Reserve your leftover buttermilk from this recipe to whip up a batch of Homemade Biscuits tomorrow.

prepare your supplies

• Measuring Cups and Spoons
• Glass Measuring Cup
• Small Mixing Bowl
• Large Mixing Bowl
• Muffin Tin
• Muffins Cups or Liners
• Silicone Spatula or Wooden Spoon
• Cooling Rack

Gather your Ingredients

• Lemon Juice and Milk: Buttermilk isn’t an ingredient I usually keep on hand, but you can easily make a substitute with these two simple ingredients.
• Flour: All-purpose flour is a fantastic pantry staple. I love the convenience of having this one simple ingredient that can be used in all my baking recipes.
• Light Brown Sugar: Made with raw cane sugar and molasses, light brown sugar gives a hint of caramel flavor.
• Granulated Sugar: I often use blonde coconut sugar in my recipes. I love that coconut sugar has a lower glycemic index, which causes a slightly smaller increase in blood sugar spikes. It offers a less sweet taste. You can certainly use granulated sugar or raw cane sugar, and your muffins will turn out equally delicious.
• Ground Cinnamon: Warm, sweet yet slightly spicy, ground cinnamon pairs wonderfully with apples.
• Salt: Balances the sweetness.
• Unsalted Butter: I always cook and bake with unsalted butter, as it allows me to control the flavor in any dish. If you use salted butter, simply omit the salt in the crumble topping.
• Coconut Oil: I love the flavor that coconut oil brings to these muffins. If you don’t have coconut oil on hand, you can substitute for a neutral flavored oil, like avocado oil or vegetable oil, or melted unsalted butter if you’re in a pinch.
• Eggs: Provide structure to muffins, ensuring they are moist inside, resulting in a fluffy and tender texture.
• Vanilla Extract: Provides a perfect balance of flavors.
• Baking Powder: The leavening agent that helps gives muffins their beautiful rise.
• Apple: I used Pink Lady because it’s my family’s favorite to eat and it’s what I had on hand. However, you can use a Honeycrisp, Gala or Fuji.
• Pecans: The combination of apples and pecans is a delightful pairing.

Let’s get to it: How to make Apple Pecan Muffins

I always start a recipe by taking time to prepare my ingredients because it allows me to move smoothly and efficiently in the kitchen. For this recipe, there are three different sections: Homemade Buttermilk, Crumble Topping and Muffins.

Homemade Buttermilk

In a glass measuring cup, add lemon juice. Then, pour milk to meet the 1 cup line. Stir well and set aside until ready to use.

Crumble Topping

In a small mixing bowl, whisk together dry ingredients: all-purpose flour, light brown sugar, granulated sugar, ground cinnamon and salt.

Then, drizzle melted unsalted butter over the dry ingredients and mix together until well combined and crumbles appear.

Muffins

In a large mixing bowl, whisk together light brown sugar, granulated sugar, coconut oil, homemade buttermilk, eggs and vanilla extract. Then, with a silicone spatula or wooden spoon, stir baking powder, ground cinnamon and salt into the wet mixture. Next, fold in chopped apples and chopped pecans. Add flour to the mixture and stir gently until combined. Then, evenly divide the muffin mixture among 12 muffin cups. Next, distribute the crumble topping onto muffins, equally. Bake muffins on the center rack for 5 minutes at 425°F then without opening the door, turn down the oven temperature to 375°F and bake muffins for 15 – 17 minutes. Lastly, let your muffins cool on a cooling racking for 5 – 10 minutes. Muffins are best enjoyed when they’re still warm.

Recipe Tip! 💡For perfect bakery-style muffins, cut parchment paper into 4.5″ squares. Place each square over a muffin cup, then gently press down in the center and crease the sides around the cup. Now you’ll have beautifully wrapped muffins!

top recipe questions

How long can i store them?

They store well in an airtight container for up to three days. You also freeze them by wrapping the muffins individually in plastic wrap and store them in a freezer bag for up to one month.

Why did my muffins come out dry and tough on the inside?

This can happen for a number of reasons, but the most common mistakes are overmixing your batter or overbaking your muffins. When making muffins, it’s important to mix your wet ingredients first, then add your dry ingredients, gently stirring with a spatula or spoon. Be sure to always begin checking your muffins shortly before the recommended baking time to avoid overbaking.

can i grate the apple instead of dicing it?

Absolutely! While I have grated an apple for these muffins before, I prefer the small chunks of apple for their tender, delightful texture. However, grating the apple is a fantastic alternative because the apple melts beautifully into muffin.

Recipe Tip! 💡Five minutes for the end of the recommended baking time, slide a toothpick in the thickest part of a muffin. Pull the toothpick out. If the toothpick comes out clean, or with a couple of crumbs, your muffins are done baking. If there is batter on the toothpick, your muffins need a few more minutes in the oven to bake.

I’d love to hear if you tried and loved this recipe! Share a photo and tag me on Instagram @itsmeallisonjennie.