Nutritional Analysis per serving (12 servings)Powered by
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Think of these as mini versions of our Apple Quick Bread with Pecan Streusel: just as easy to make, every bit as sweet and satisfying, but self-contained, and ideal for the brunch table, to pack up for lunches, or to carry to a holiday potluck.
1Place all of the ingredients except the butter in a medium bowl and stir to combine. Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Refrigerate while you make the muffins.
For the muffins:
1Heat the oven to 350°F and arrange a rack in the middle. Fill a 12-well muffin pan with liners; set aside.
2Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside.
3Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Fold in the apples until just evenly combined. Scrape the batter into the prepared muffin pan, smoothing the top.
4Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.
5Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
6Place the pan on a wire rack to cool for 15 minutes. Turn the muffins out onto the rack and let cool for at least 30 minutes more before serving.
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