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.
- 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)
- 4 T packed brown sugar
- 3 T pecans (finely chopped)
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).
Sift the flour, 1/2 cup brown sugar, baking powder, cinnamon and salt into a large bowl.
In a separate bowl whisk together the egg, yogurt, butter, apples and vanilla.
Add the wet ingredients to the dry ingredients and stir until just mixed, careful not to over mix.
Fill the muffin cups about two thirds full with the muffin batter.
In a small bowl mix together the 4 tbsp of brown sugar and 3 Tbsp of pecans.
Sprinkle the brown sugar and pecan mixture over the tops of the muffins to make a strudel-type top.
Bake for about 20 to 25 minutes.
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.