These Cinnamon Apple Pecan Muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 325°F (165°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a small bowl, mix together the chopped pecans, 0.5 tsp of cinnamon, and 0.25 cup of brown sugar. Set this topping mixture aside.
Chopping the pecans finely ensures an even distribution of the topping.
In a medium bowl, whisk together the flour, baking soda, salt, and 0.5 tsp of cinnamon. Set this dry mixture aside.
Sifting the dry ingredients can help remove lumps and ensure a smoother batter.
In a large bowl, blend the remaining 0.75 cup of brown sugar, buttermilk, canola oil, egg, and vanilla extract until smooth.
Make sure the egg is at room temperature for better mixing.
Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Fold in the diced apple gently to distribute it evenly throughout the batter.
Use a spatula to fold in the apples without breaking them apart.
Divide the batter evenly among the prepared muffin tin cups.
Filling each cup about three-quarters full gives the muffins room to rise.
Sprinkle the pecan topping mixture evenly over the batter in each muffin cup.
Press the topping lightly into the batter to help it adhere during baking.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy at the bottom.
Serve the muffins warm or at room temperature, and enjoy!
Pair these muffins with a hot beverage for a comforting treat.
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