These Cinnamon Apple Pecan Muffins are a delightful twist on the classic apple muffin, featuring a warm cinnamon flavor and a crunchy pecan topping.
Preheat your oven to 325°F and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily.
In a small bowl, mix the brown sugar, ground cinnamon, and chopped pecans for the topping. Set aside.
Mix thoroughly to ensure the cinnamon is evenly distributed.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Crack the egg into a separate bowl first to avoid shell pieces.
In another bowl, mix the buttermilk, baking soda, and salt.
Stir gently to avoid spilling.
Alternately add the flour and buttermilk mixture to the butter mixture, stirring until just combined.
Do not overmix to keep the muffins tender.
Fold in the diced apple and chopped pecans.
Ensure the apple pieces are evenly distributed for consistent flavor.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Use an ice cream scoop for even portions.
Sprinkle the prepared topping evenly over each muffin.
Press the topping gently into the batter to help it adhere.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
