Apple-Pecan Buttermilk Muffins

Name: Apple-Pecan Buttermilk Muffins
Yield: Yield: 30 muffins, 4 ounces (115 g) each
Ingredients: 4 teaspoons (16 g) baking powder; 1 recipe Chunky Apple Filling; 1 pound (455 g) light brown sugar; Butter and Flour Mixture or pan spray; 1 tablespoon (5 g) ground cinnamon; 1 pound 8 ounces (680 g) cake flour; 1 cup (240 ml) or 12 ounces (340 g) honey; 1 teaspoon (5 ml) vanilla extract; 1 pound (455 g) unsalted butter, at room temperature; 1 teaspoon (5 g) salt; 8 ounces (225 g) pecans, coarsely chopped; 4 teaspoons (16 g) baking soda; ¾ cup (180 ml) half-and-half; 6 eggs; 1¼ cups (300 ml) buttermilk; Streusel Topping; 1 teaspoon (2 g) ground nutmeg; 6 ounces (170 g) whole wheat flour

Preparation info

Yield:
30
muffins, 4 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These muffins combine the moist goodness of apples and buttermilk with a crunchy streusel topping. The recipe is very adaptable. You can use unflavored yogurt in place of the buttermilk, and you can substitute any other nuts you have on hand for the pecans. If you’re in a hurry and don’t have streusel topping, sprinkle additional chopped nuts on top instead.

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method