Apple Pecan Spice Muffins

Apple Pecan Spice Muffins

These tender, not-too-sweet muffins have a delectable brown sugar and cinnamon swirl

These muffins are sure to become a regular addition to your breakfast repertoire, especially during fall and winter months. Tender and not too sweet, they're loaded with apples and pecans. Cardamom adds a subtly spiced undertone that is rounded out by a delectable brown sugar and cinnamon swirl.

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Yield: 15 servings

Ingredients

• 2 cups all-purpose flour
• ⅔ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon cardamom
• ¼ teaspoon salt
• ½ cup, plus 1 tablespoon vegetable oil
• 2 eggs
• ½ cup milk
• 2 teaspoons vanilla extract
• 2 medium apples, chopped
• ⅔ cup pecan pieces
• ¼ cup dark brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon vegetable oil

Directions

1. Preheat oven to 375 degrees.
2. Grease or line a standard muffin tin with baking cups. (This recipe makes 15 muffins, so you can either bake the last 3 after the first batch or use two muffin tins.)
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cardamom, and salt.
4. In a separate bowl, whisk together the ½ cup of vegetable oil, eggs, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined into a thick batter and no streaks of flour remain.
6. Fold in the chopped apples and pecans.
7. In another small bowl, mix together the brown sugar, cinnamon, and 1 tablespoon of vegetable oil until it forms a dark, crumbly paste. Add the paste to the muffin batter and use a spatula to lightly swirl it through the batter.
8. Divide the batter into the muffin cups, filling each cup almost to the top.
9. Bake the muffins for 15 to 20 minutes. Insert a toothpick into the center of a muffin to test for doneness (there shouldn't be wet batter on the toothpick). Transfer the muffins to a cooling rack.

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