Whole Wheat Apple Cinnamon Muffins get their fluffy and moist texture from the addition of buttermilk, grated apple, and avocado oil. Lightly sweetened with coconut sugar, infused with ground cinnamon, and studded with chopped pecans, this whole wheat muffin recipe is sure to be a hit during the fall season!
½cup (65 g)whole pecans, chopped into small pieces or ½ cup pecan pieces
2small Granny Smith applescoarsely grated, but not squeezed (*see notes for easy tips)
1½cups (360 mL)cold buttermilk
1large eggroom temperature
⅓cup (80 mL)avocado oil or vegetable oil
2teaspoonsvanilla extract
turbinado or demerara sugarfor sprinkling
Instructions
Preheat an oven to 400°F (205°C) with a rack in the center position. Line a standard 12-cup muffin pan with paper liners or grease with baking spray. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Stir in the chopped pecans. Add the grated apple and stir to combine, until the apple shreds are distributed evenly and lightly coated with the dry flour mixture.
In a separate bowl, whisk together the cold buttermilk, egg, avocado oil, and vanilla extract until well combined. Pour the wet ingredients over the dry mixture, and stir with a spatula until the dry ingredients are just absorbed. Be careful not to over mix.
Using a spoon or large cookie scoop, divide the batter evenly among the muffin pan. The batter will be slightly rounded and go to the very top of each cup. Generously sprinkle the batter tops with turbinado or demerara sugar.
Bake for 18 to 20 minutes, rotating the pan halfway, or until the muffins are domed and the tops spring back slightly when gently pressed.
Allow the muffins to cool in the pan on a wire rack for a minute or two, then carefully remove and transfer to a rack to cool. These muffins are best enjoyed warm out of the oven or at room temperature (*or later warmed for roughly 10-seconds in a microwave). Leftovers can stored in a container at room temperature for 2 to 3 days. Place a paper towel on the surface of the muffins to prevent gumminess during storing.
Video
These muffins are best enjoyed warm out of the oven (*or even warmed for roughly 10-seconds in a microwave) or at room temperature. Leftovers can stored in a container at room temperature for 2 to 3 days.
Tips for Success:
Muffins can have a tendency to develop a gummy exterior when stored (this is the moisture escaping the muffin and sitting on the surface).
To prevent this, line your container with a paper towel, add the muffins in a single layer, and top with an additional paper towel layer.