Apple Pecan Morning Muffins

Morning muffins have long been a staple of American breakfast tables, ready to grab with coffee. These apple pecan versions lean on toasted pecans and applesauce for nutty crunch and gentle sweetness, finished with maple and warm spice.

Serves 6 · 20 min prep · 22 min cook

Estimate for one serving

• 410 cal
• 8g protein
• 48g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups fresh pecan halves
• 2 cups all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 large eggs
• 1 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil
• 2 tsp vanilla extract
• 1 large tart apple
• 1 tsp fresh thyme leaves
• 1/4 cup milk

Instructions

1. 1Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil so the muffins release cleanly.
2. 2Toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Cool, then chop into small pieces; set aside a few tablespoons of the nicest pieces for sprinkling on top.
3. 3In a large mixing bowl whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined and no streaks remain.
4. 4In a second bowl whisk the eggs until smooth, then whisk in the applesauce, maple syrup, melted coconut oil, milk, vanilla, and thyme leaves until the wet mixture looks uniform.
5. 5Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until no dry flour pockets remain; a few small lumps are fine and keep the muffins tender.
6. 6Peel, core, and dice the apple into 1/4-inch pieces. Fold the diced apple and most of the chopped toasted pecans into the batter with three or four strokes so they are distributed without overmixing.
7. 7Divide the batter evenly among the 12 muffin cups, filling each three-quarters full. Sprinkle the reserved pecan pieces over the tops and press them in lightly so they adhere during baking.
8. 8Bake on the center rack for 18 to 22 minutes, rotating the pan once halfway, until the tops are golden, spring back when lightly touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. 9Cool the muffins in the pan for 5 minutes so they set, then transfer to a wire rack. Serve warm, or cool completely and store airtight for quick weekday breakfasts.