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Apple Pecan Muffins

by Clean Plate Club member Denise Sawyer

These muffins are the perfect answer to what to make with all those apples that are in season. I love to cook with local ingredients, and here in Georgia it doesn’t get any more local than fresh apples from our local orchard and Georgia pecans.

Ready in: Level: Easy
Prep: Cook: Yields: 12 Servings


  • 1 1/2 c all purpose flour

  • 1/2 c packed brown sugar

  • 4 T packed brown sugar (for topping)

  • 2 1/4 t baking powder

  • 1 t cinnamon

  • 1 t salt

  • 1 apple (peeled and finely chopped)

  • 1 large egg

  • 1/2 c Stonyfield Organic Plain Nonfat Yogurt

  • 1 t vanilla extract

  • 1 stick butter (melted)

  • Topping

  • 4 T packed brown sugar

  • 3 T pecans (finely chopped)


Step 1

Preheat the oven to 350°. Spray 12 standard muffin cups with cooking spray (I like to use coconut oil spray, but buttering them will work too).

Step 2

Sift the flour, 1/2 cup brown sugar, baking powder, cinnamon and salt into a large bowl.

Step 3

In a separate bowl whisk together the egg, yogurt, butter, apples and vanilla.

Step 4

Add the wet ingredients to the dry ingredients and stir until just mixed, careful not to over mix.

Step 5

Fill the muffin cups about two thirds full with the muffin batter.

Step 6

In a small bowl mix together the 4 tbsp of brown sugar and 3 Tbsp of pecans.

Step 7

Sprinkle the brown sugar and pecan mixture over the tops of the muffins to make a strudel-type top.

Step 8

Bake for about 20 to 25 minutes.

Step 9

Allow muffins to cool for a few minutes in the muffin pans. Then, pop them out and slap a good schmear of real butter on them and DEVOUR.