
Ingredients
For the crumb topping:
⅓ cup packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
¼ cup chopped pecans
¼ cup salted butter, melted
1 cup all-purpose flour
For the muffins:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup pecan halves
½ cup salted butter, softened
½ cup Bee Friends Farm Roasted Pecan Honey
2 large eggs
2 teaspoons vanilla extract
¼ cup apple cider
1½ cups tart apples, peeled & diced
Tools Needed
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Bake with Me
Preparation
1. Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners.
2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and pecans together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumb. Set topping aside.
3. Make the muffins: Combine the flour, baking soda, baking powder, and cinnamon together in a large bowl. Set aside.
4. Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light and fluffy. Scrape down the sides of the bowl.
5. Add the honey, eggs, and vanilla extract. Beat on medium-high speed until the mixture is smooth.
6. With the mixer on low speed, add ⅓ of the dry ingredients and ½ apple cider into the mixing bowl and beat until well-combined. Repeat until all dry ingredients and apple cider is added and stop until everything just comes together. Fold in the apples and pecan halves with a silicone spatula.
7. Divide the batter evenly into each cupcake liner, leaving about ¼-inch space at the top. Spoon crumb topping on each, gently pressing it down so it sticks.
8. Bake in preheated oven for 5 minutes, then reduce oven temperature to 325°F and bake an additional 12-15 minutes or until a cake tester inserted in the center comes out clean.
9. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Tags
Honey, Bee Friends Farm, Dessert, Breakfast