Makes 12-14 muffins
1/4 cup chopped pecans
3/4 cup plus 2 tablespoons packed brown sugar
1 1/2 teaspoons plus 1 additional teaspoon ground cinnamon
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup buttermilk
2 Golden Delicious apples, peeled, cored and cut into 1/4-inch pieces
Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and 1 teaspoon of cinnamon.
In a medium bowl, whisk together the all-purpose and cake flour, baking soda, salt and remaining 1.5 teaspoons of cinnamon.
In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
Let cool on a wire rack for 15 minutes.
Serve warm or room temp and enjoy 🙂
I ended up freezing a few, individually wrapped in plastic wrap. Defrost in microwave for a quick and easy breakfast on the go!
(inspired by Ellie Krieger’s version)