Apple Cinnamon Muffins

front view of pecan apple muffins in liners

4.50 from 4 votes

These easy apple muffins are soft, moist, and full of fresh grated apples, warm cinnamon, peanut butter, and crunchy pecans. They're easy to make and ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: muffins

Author: Rena Awada

Ingredients

2 apples extra-large, peeled and shredded
1 large lemon juice and zest from lemon
1 ¼ cups whole wheat flour
1 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon allspice
½ teaspoon Kosher salt
3 eggs large
1 cup pure maple syrup
⅓ cup coconut oil melted
2 teaspoons pure vanilla extract
⅓ cup peanut butter drippy
½ cup pecans roughly chopped

Instructions

Preheat the oven to 375°F. Line a muffin tin with 12-cup liners.
Shred the 2 apples and toss with lemon juice and zest from 1 large lemon. Set aside.
To a large mixing bowl, add the 1 ¼ cups whole wheat flour, 1 ½ teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon allspice, and salt½ teaspoon Kosher saltMix well to combine.
Whisk in the 3 eggs, shredded apples, 1 cup pure maple syrup, ⅓ cup coconut oil, and 2 teaspoons pure vanilla extract.
Pour in the ⅓ cup peanut butter and fold in the ½ cup pecans .
Divide the batter among your prepared muffin cups.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let the muffins cool for a few minutes before serving.

Notes

Use firm, crisp apples such as Granny Smith, Honeycrisp, or Pink Lady.
Grate the apples instead of chopping them to help keep the muffins moist.
Use drippy peanut butter so it blends easily into the batter.
Don't overmix the batter or the muffins can become dense.
Check the muffins around 18 minutes since oven temperatures can vary.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
Pecans can be replaced with walnuts or almonds, or left out.

Nutrition