Shelly's Recipe

PECAN STREUSEL TOPPED APPLE CINNAMON MUFFINS

Category: Muffins

2-1/4 cups flour, divided
3 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup firmly packed brown sugar, divided
2-1/4 tsp ground cinnamon, divided
1/2 cup butter, divided
1 large apple, peeled, cored and shredded (I prefer a Jonathan Apple)
2 large eggs
1/2 cup milk
1/3 cup chopped pecans
1 Whipped butter and/or softened cream cheese, optional

Preheat oven to 375. Line a 12-cup muffin pan with 1 paper muffin liners. Lightly spray paper liners with a non-stick cooking spray; set aside.

Batter: In a large mixing bowl, combine 2 cups the flour, baking powder, salt, sugar 1/4 cup the brown sugar and 1-3/4 tsp the cinnamon. Make a well in the center of dry ingredients and set aside.

Melt 1/3 cup the butter in microwave in a small mixing bowl; cool to room temperature. Beat the eggs and combine with butter in small bowl. Add shredded apple and the milk to egg mixture. Turn all moist mixture into well in dry mixture and stir just until all ingredients are moistened and combined. Spoon batter into prepared muffin cups, filling about 3/4 full; set aside.

Topping: In a small mixing bowl, combine the remaining 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon and chopped pecans. Cut remaining butter into dry ingredients until crumbly. Spoon equal portions of pecan streusel over batter in muffin cups, using all topping. Bake at 375 for 18 to 22 minutes, or until golden and done. Remove from oven to rack. Serve hot with whipped butter and/or softened cream cheese, if desired.