Bring all the aromas of fall into your kitchen when you make these light and fluffy cinnamon apple muffins with chopped pecans.
It’s October and officially fall. It definitely has started to look and feel like fall lately and we have already hit up our first pumpkin patch. We are totally summer lovers around here all the way but as far as fall season goes I think we are managing just fine.
It actually had on a pair of jeans just the other day and my husband had to do a double take because I haven’t worn jeans in like 5 months. I am happy to say I can go in our basement now without freezing my butt off.
Okay, just to get this outta the way are you TEAM PUMPKIN SPICE or TEAM APPLE CINNAMON when it comes to fall flavors? I am hesitant to say that I have never had a PSL from Starbucks and yet I am still standing upright and enjoying life. Anyway, I no longer drink coffee and so I guess it will remain that way for a while at least. But when it comes to muffins I always considered myself a pumpkin muffin gal all the way but I am going to make a bold move and change to team apple cinnamon this year!! That is how much I love these muffins!
Quick note– to get just the right dose of apple in each muffin I decided to use a trick I saw from Lindsey at Pinch of Yum to slice the apples using a mandoline slicer and then finely chop them so you don’t end up with large chunks of apples anywhere in the muffins. Best trick everrr!
I am pretty sure I am just excited about how much my family loves these muffins as how much I love them. Parker is somewhat picky these days about what he eats and the fact that he has been reaching for a muffin each day has caused me to feel pretty good about my baking skills the past few days.
I have made a few batches of these muffins to get them just the way I wanted and we have all taken a few taste-testing sessions for the sake of creating the perfect apple cinnamon muffins. No one has been complaining.
So, funny story (to me that is)- there has been this one fly living in our house the past few days and for some unknown reason we have no fly swatter in our home. If there is one thing I don’t like it is a fly in my kitchen buzzing around my ears. Not to mention, when it lands on any food around I just go all out into a crazy, freak mode waving my arms around in attempt to get the fly outta my kitchen. I just completely lose it and writing this down makes me a little embarrassed but I’m being honest here.
Well after about 15 minutes of this madness with my arms flailing around, the fly landed on my counter around a bunch of crumbs and I wacked it with a towel. I totally thought I missed even though all the crumbs from the counter went flying. As I was sweeping up the floor I swept up the little fly and couldn’t freaking believe I got it and was almost a little sad the fight was over. But then I remembered I have all these freshly baked muffins that need to set out and I was pretty pleased with myself defeating the fly.
Here is what you will need:
All-purpose flour
Baking powder
Baking soda
Kosher salt
Cinnamon
Eggs
Sugar
Apples
Pecans
Butter
If you still aren’t convinced about making the switch from pumpkin to apple cinnamon muffins, then here is a good pumpkin muffin recipe. However, I think you will be pleasantly surprised at how incredibly tasty these little guys really are.
If you do make these apple cinnamon muffins, be sure to leave me a comment on whether or not you like them! Also, tag me on instagram @3scoopssugar and use the hashtag #3scoopsofsugar because I would love to see what you make.
Apple Cinnamon Muffins with Pecans
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2 tsp cinnamon
- 2 eggs
- 3/4 cup granulated sugar
- 2 apples ( I used Fuji) is about 2 cups sliced with mandoline and finely chopped
- 1/2 cup chopped pecans
- 1/4 cup melted butter
Instructions
- Preheat oven to 400℉. Fill a 12 cup muffin tin with paper liners or grease muffin tin. Set aside
- In a medium bowl, add flour, baking powder, baking soda, salt, and cinnamon and whisk until well blended. Set aside
- In a large bowl, add eggs and sugar and whisk until blended. Add chopped apples and let sit for 10 minutes.
- Stir in butter and pecans. Add flour mixture to batter and using a rubber spatula, mix ingredients just until incorporated which is about 30 strokes. Fill muffin cups 2/3-3/4 of the way full with batter and bake for 14-16 minutes or until toothpick inserted in center of muffin comes out clean. Let muffins cool in muffin tin 2-3 minutes before serving.
