Thursday, October 6, 2011

A Version of Fall in a Muffin

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This is one of my favorite standard muffin recipes. It began as a Rhubarb Streusel Muffin, then I decided to swap in blueberries for the rhubarb and they turned out really well.

This time around I went for apples and pecans and they turned out perfectly! I love recipes like this that I can easily adapt. Plus this one has a great nutty flavor from the whole wheat flour.

The only thing I would recommend is making sure that if you swap out a fruit/berry with more moisture, like blueberries, toss them in flour first to better preserve the structure of the fruit. This recipe also doubles really well!

Apple Pecan Streusel Muffins

Ingredients for Streusel
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 tbsp. granulated flour
- 3 tbsp. light brown sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3 tbsp. melted unsalted butter

Ingredients for Muffins
- 1 large egg
- 1/4 cup light brown sugar
- 3 tbsp. granulated sugar
- 5 tbsp. melted and cooled unsalted butter
- 3/4 cup sour cream
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup chopped toasted pecans
- 1 cup diced, peeled apples (I used ginger golds)


Preheat oven to 375. Grease a 12-piece muffin tin. Make the streusel by blending all dry ingredients and then incorporating the melted butter until it is crumbly, then set it aside.

2. Whisk the egg with both sugars, then whisk in the butter and sour cream.

3. In a separate bowl, mix together the flours, baking powder, cinnamon, nutmeg, baking soda and salt. Stir them gently into the sour cream mixture until just combined - be careful not to over-mix!

4. Fold in the apples, pecans and 1/2 of the streusel mixture. Divide the batter among the greased muffin cups. Sprinkle each muffin with the remaining streusel and press gently to adhere. Bake for 15-20 minutes until the tops are golden.

5. Rest muffins in pan on a cooling rack for 2-3 minutes, then remove the muffins from the tin to cool completely.

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