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Carrot Apple Pecan Muffin

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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Servings 1 dozen
Calories 238 kcal

Equipment

  • muffin tin
  • muffin paper cups

Ingredients
  

  • 1 1/2 cups shredded carrots
  • 2 cups apples peeled and diced
  • 1 cup sugar
  • 1/2 cup butter room temperature
  • 2 eggs room temperature
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 5 tsp maple extract
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 cups pecans chopped
  • 1 cup Turbinado sugar, or raw sugar

Instructions
 

  • In a mixer bowl, add in the sugar and butter and whip until the color turns almost white and the consistency is fluffy. Add in the eggs, vanilla extract, and 1 tsp of maple extract. Set aside.
  • In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Mix together to combine. Then add in the carrots and apples and mix again to combine. Adding in the carrots and apples and allowing them to become coated in the dry ingredients before being added to the wet ingredients will allow the carrots and apples to stay suspended throughout the muffin instead of sinking to the bottom.
  • Begin adding the dry ingredients to the wet ingredients. Alternate between adding some of the dry ingredients to the wet mixture, and then adding some buttermilk to the wet mixture. Repeat this until all of the buttermilk and dry ingredients are evenly incorporated. Lastly, add in a 1/2 cup of the chopped pecans.
  • In a muffin tin that has been lined with muffin papers and then greased, pour the mixture into each muffin hole filling 2/3 of the way up. No more than that because the combination of the baking soda and the buttermilk will create a chemical reaction and cause these muffins to grow exponentially and the end result will be super fluffy muffins.
  • Once filled, bake at 350°F. Below are the tiems depending on the size of the muffins you are baking.
    -Small muffins: bake for a total of 10 minutes
    -Regular sized muffins: bake for a total of 15 minutes
    -Large muffins (this is my favorite size): bake for 20-25 minutes
  • While the muffins bake, create the sugary crumble for the topping. Add in the Turbinado sugar, the rest of the maple extract, and the rest of the pecans. Stir to combine. Halfway through the baking time for whatever size muffins you chose to bake, sprinkle the crumble topping over each muffin and finish baking. Don't add the topping before you were to bake, the sugar will melt into the wet, doughy mixture. You have to wait until the tops being to solidify.
  • When the baking time is up, poke with a toothpick and if it comes out clean then they are done. If it doesn't then bake in 1-minute increments until the centers are done. Since every oven is different and every altitude can cause variation in baking time, this will allow for the perfect muffin if you utilize the 1-minute increment baking method. Once you know how long it will take your oven to bake the muffins, you can omit the 1-minute increment method.

Nutrition

Serving: 1muffinCalories: 238kcalCarbohydrates: 36.1gProtein: 3.6gFat: 9.8gSaturated Fat: 3.1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 4.3gCholesterol: 26.3mgSodium: 177.1mgPotassium: 74.9mgFiber: 3.3gSugar: 22g
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