Ingredients
Scale
Muffins
- 1 ½ cups all purpose flour
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ cup vegetable oil
- 1 cup packed dark brown sugar
- Zest of 1 orange
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs (pasteurized if you like)
- 2 ½ cups coarsely chopped Gala apples, peeled
- ½ cup toasted pecans
Topping
- 1 tablespoon packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat the oven to 350 degrees F. Oil ten cups in a 12-cup muffin tin. Combine flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and allspice in a medium bowl. In a large bowl, combine oil, sugar, orange zest, vanilla, and eggs. Add dry ingredients into wet ingredients and mix to combine. It will be very thick, almost like cookie dough. Add the apples and pecans. Mix to combine. If the mixture is too thick, this will depend on how juicy the apples are, add the juice from half of the orange you zested.
- Make the topping. In a small bowl, mix the sugar, cinnamon, and ginger together.
- Using a regular ice cream scoop, scoop the batter into the ten prepared cups in the muffin tin. If there is extra batter, divide it evenly among the cups. They should be very full. Sprinkle the topping over as many of the muffins as you like. I usually do half and half to get different flavors.
- Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick comes out clean. Cool completely in pan.
- To remove from the tin, loosen the tops of the muffins gently with your fingers. Then using a flexible spatula, push down the side of each muffin cup and push the muffin out. This will take some patience and practice. Even if they come out a little messy, they still taste great.
- They may be stored at room temperature up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. They can be thawed at room temperature for several hours or in a 350 degree F oven for about 15 minutes. This will result in a delightfully crunchy top and moist interior.
Notes
Recipe very loosely adapted from Sunny Anderson. Thanks for the inspiration, Sunny!
- Prep Time: 20 mins
- Cook Time: 25 mins