Apple-Honey-Pecan Muffins

With apple slices glazed in honey, these muffins will make your kitchen smell like fall.

I recently made the Lemon-Pistachio Loaf from Bon Appetit's 2019 Hot Ten list. So here is another recipe from the famous Ochre Bakery in Detroit.

These bakery style muffins will win your heart over in two seconds flat. I loved the flavor of the tart apples, which keeps everything from getting too sweet; combined with the nuttiness of the pecans.

Beautifully soft crumb, delicious flavor, tiny bits of pecan in every bite; sweet tender apples.

And oh the apples... those apple slices get glazed in honey before baking; so they get ooey gooey and carmely.

This is not for those looking for minimal dishes to clean afterwards. It certainly makes use of a lot of pans and bowls... But then when you take a bite of the soft apple spice muffin, you will be reaching for another one in a hurry. At least I was.

Baking a batch of these muffins will make your kitchen smell like fall; which is the perfect way to welcome the cooler air.

APPLE-HONEY-PECAN MUFFINS

Serves 12

INGREDIENTS

1. Nonstick vegetable oil spray

2. 2 medium Pink Lady or Jonagold apples

3. ⅔ cup pecans

4. 2 Tbsp coconut oil

5. 2 Tbsp honey

6. Flaky sea salt

7. ¾ cup all-purpose flour

8. ½ cup spelt flour or all-purpose flour

9. 1½ tsp. baking powder

10. ¼ tsp. baking soda

11. ½ tsp. kosher salt

12. 2 large eggs, room temperature

13. ¾ cup granulated sugar

14. ¾ cup plus 2 Tbsp extra-virgin olive oil

15. ½ cup buttermilk

16. Raw sugar or granulated sugar (for sprinkling)

INSTRUCTIONS

1. Place a rack in middle of the oven and preheat to 350°F.

2. Line a standard 12-cup muffin pan with muffin liners.

3. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside.

4. Pulse pecans in a food processor until you have a texture, a bit like coarse sand.

5. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant - about 3 mins (it’s okay if they’re a little burnt). Transfer to a large bowl and let cool slightly.

6. Wipe out skillet and return to medium-high heat. Melt coconut oil, swirling pan so that it’s evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool.

7. Add flour(s), baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in a bowl with a whisk until mixture is thick, pale, and doubled in volume.

8. Combine oil and "buttermilk" in a measuring glass. Whisking, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined.

9. Scoop about 2 Tbsp. of batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top.

10. Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (you might have a few leftover apple slices).

11. Sprinkle each muffin with some raw sugar and a pinch of sea salt.

12. Bake muffins until golden brown all over, rotating pan halfway through, 22–28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely.

Serve and enjoy!

NOTES

Batter can be made 2 days ahead. Cover and chill.

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