These moist apple muffins are loaded with chopped apples and studded with pecans. They’re a wholesome treat that feel nourishing enough for a pick-me-up afternoon snack, but when you add drizzled caramel sauce they’re the perfect fall dessert!
Why We Love Praline Apple Muffins
Fall is the perfect time of year to use apples in as many ways as you can, I personally love them in some caramel apple variation. To make them a little more wholesome, I added some whole wheat flour to the batter and folded in some pecans for some nutty nutrition and texture.
Sometimes I pack these in my kids’ lunches, or they enjoy them for an afternoon snack on those crisp fall school days. You can also drizzle some caramel sauce on top when they’re warm to capture that caramel apple goodness I love so much!
Key Ingredients for Apple Muffins
Let’s start our ingredient list off with the two most important factors: apple and pecans. I use Granny Smith apples for this recipe and I would definitely suggest using them because they have a crisp flavor and texture that holds up really well when baked. Other apples can get too mushy. Make sure you finally chop them before folding them into the batter.
As for the pecans, just chop them up and you’re ready to go!
- Sour cream
- Whole Wheat Flour
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Optional: Caramel Sauce
How to Make Apple Muffins with Pecans
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Combine Wet Ingredients
In a large bowl, combine the sour cream, eggs, vanilla, and sugar with an electric mixer until just combined.
Step 3: Combine Dry Ingredients
In a small bowl, combine the flours, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture and stir it until it’s just combined. Fold in the apples and pecans.
Step 4: Prep Muffin Pan
Lightly grease or line a muffin pan and divide the batter evenly among each muffin cup.
Step 5: Bake
Bake the muffins for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Step 6: Add Caramel Sauce
Allow the muffins to cool a bit and then drizzle them with the caramel sauce to serve.
Sour cream is such a good addition to muffin batter because we all want moist muffins, right? But we don’t want them to be so dense that they’re gooey and sort of collapse in on themselves. Sour cream helps with that problem – they keep them moist without thinning out the batter!
You sure can! That would make them even more autumnal. I’d also suggest trying pumpkin pie spice to give them some extra powerful flavoring that complements the apples.
You can purchase caramel sauce at any major grocery store. It’ll likely be by the hot fudge. But, you can also make your own caramel sauce! We have a salted caramel sauce recipe that’d be divine with these muffins.
More Apple Recipes To Try
- Caramel Apple Pecan Cake
- Apple Cinnamon Freezer Oatmeal Cups
- Caramel Apple Cheesecake Bars
- Apple Crumb Cake
- Easy Apple Butter Apple Crisp
Apple Muffins with Pecans
- 1 8 oz container sour cream
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups peeled and finely chopped Granny Smith apples
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees.
- In a large bowl combine sour cream, sugar, eggs and vanilla with an electric mixer just until combined.
- In a small bowl combine flours, baking powder, baking soda and salt. Add to creamed mixture and stir just until combined. Fold in apples and pecans.
- Lightly grease or line a muffin pan. Divide batter evenly among each muffin cup.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Drizzle with caramel sauce when serving if desired.