Apple Pie Muffins with Pecan Streusel
These epic apple studded muffins give you all of the flavors of apple pie without the extra hassle! They are moist and fluffy with a cozy cinnamon spice that is perfect for those chilly fall days. Topped with the most delicious brown sugar pecan streusel topping and apple cider icing. Totally drool worthy.
Servings : 6 - 12 muffins
Prep Time : 30 minutes
Bake Time : 20 - 25 minutes
Ingredients
For the Pecan Streusel
1/3 cup (70g) dark brown sugar
1/2 cup finely chopped pecans
3/4 teaspoon cinnamon
For the Apples
3 cups peeled and diced apples
2 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/4 cup (50g) dark brown sugar
2 tablespoons apple cider
For the Muffins
2 ½ cups (350g) 1:1 gluten-free flour, See Recipe Notes
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup (110g) granulated cane sugar
1/4 cup (57g) unsalted butter, melted
1/4 cup (60g) vegetable or canola oil
1/2 cup (120g) sour cream, room temperature
1/2 cup (120g) buttermilk, room temperature
2 large eggs, room temprature
2 teaspoons vanilla paste or extract
For the Apple Cider Icing
1/2 cup powdered sugar
2-3 teaspoons apple cider
Directions
For the Pecan Streusel
In a small bowl, mix together the finely chopped pecans, brown sugar and cinnamon. Set aside.
For the Apples
In a medium skillet, melt the 2 tablespoons of butter. Add in the apples, cinnamon, brown sugar and apple cider. Stir to combine.
Cook the apple mixture over medium heat for about 10 minutes, stirring often, until they are tender and syrupy. Remove from heat and set aside to cool.
For the Muffins
Preheat oven to 425°F. Place muffin liners in a muffin pan. This recipe yields about 12 standard muffins or 6 jumbo muffins.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, combine the sugar, oil and butter. Whisk in the eggs. Add the sour cream, buttermilk and vanilla. Whisk until smooth.
Pour the dry ingredients into the wet ingredients and stir until just combined. Then fold in the apples. Be careful not to over mix the batter or the muffins may not come out as fluffy.
Spoon the batter into the muffin liners, dividing it evenly among each cup. Sprinkle the pecan streusel generously over the tops of the muffins and press it in gently to adhere.
Bake at 425°F for 5 minutes. After 5 minutes turn the oven temp down to 350°F. Don’t open the oven door. Bake for 15-18 more minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean with a few crumbs attached. Allow muffins to cool in the pan for 10-15 minutes. While they cool prepare the icing.
For the Apple Cider Icing
In a small bowl whisk together the powdered sugar and apple cider. It should be a thick but still somewhat runny consistency. If it is too thick add a bit more apple cider. If it is too thin add a bit more powdered sugar. Once the muffins have cooled slightly, drizzle the icing neatly over the tops. Serve and enjoy!
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
