top of page

Honey-Pecan Apple Cider Muffins

Prep Time:

15 minutes

Bake Time:

20 minutes

Yields:

24 muffins

Level:

Beginner

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

Stand Mixer

Muffin Pan


This post contains affiliate links. Please read our Disclosure Policy for more information.

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

bottom of page