Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

These muffins are simple enough to make with kids. Reheat by wrapping in foil and popping into a 325° oven for 15 minutes.

Pam Lolley
Recipe by Southern Living December 2015

Gallery

Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

Yield:
Makes 18 to 20 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating at low speed just until blended after each addition.

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  • Stir together flour and next 4 ingredients in a small bowl; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans, apples, and vanilla.

  • Spoon batter into well-greased (with cooking spray) muffin pans, filling three-fourths full. Sprinkle about 1 Tbsp. Pecan Streusel over each muffin.

  • Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool 15 minutes.

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