When I was testing the recipe, I would taste the raw batter (yes, these are the things I do) and when the batter tasted just like apple pie, I knew I had a winning recipe. No one likes small, wimpy muffins and these are definitely not that. They have large tops, just like you get from the bakery. The key to large muffins is overfilling the liners (see above image). Because the batter is thick, it makes it easier to do this. It also helps if you use an ice cream scoop with trigger (this is the feature that helps remove the batter from the scoop). The recipe yields 8 large muffins. The baking process also helps to ensure these Apple Pie Pecan Muffins stay large. This is done by adding them to a very hot oven, then reduced the heat after 10 minutes. to bake the inside. The high heat also gives a little crunch to the outside.
The Best Apples to Use for Muffins
Red, sweet apples are best to use, gala, honeycrisp, pink lady are all good. Granny smith are too tart.
Muffin Liners
Nothing drives crazier than when trying to enjoy a muffin, is a liner that sticks to the muffin. They are the white ones you buy in the grocery store. I have found parchment paper liners that many stores carry, problem solved.
To roast pecans, spread evenly onto a baking sheet and roast at 350°F/176C for 10 minutes.
To soften butter quickly, put the stick of butter (still wrapped in the paper NO FOIL in the microwave for 3 seconds, turn), repeat until soft to the touch.
If you keep your eggs refrigerated, put them in a bowl of hot water for a couple of minutes so they can come to room temperature quickly
