Apple Praline Muffins

These moist and fluffy Apple Praline Muffins have a sweet pecan flavor, a hint of spice and they’re packed with apples and topped with crunchy candied pecans! They’re a delicious way to start your morning!

This is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

I’m happy to say that I will be partnering again in 2022 with Tony’s to bring you more fabulous recipes using their awesome line of products. If you’re not familiar with Tony’s, I highly suggest you check out their site. Their products range from spice mixes and marinades to salad dressings, dinner mixes, roux and gravy mixes and even an absolutely tasty Bloody Mary mix. My pantry is always stocked with Tony’s products. They make preparing dinner for my family not only delicious, but super easy.

Delicious, Super-Moist Apple Praline Muffins

I made these yummy muffins with Tony’s Praline Honey Ham Marinade. This is truly a product that works double-duty. It not only flavors your holiday ham, but it’s a tasty addition to all kinds of baked goods.

I also used the marinade to flavor my Mini Pumpkin Praline Upside Down Cakes and my Brown Sugar Praline Cookies with Praline Cinnamon Glaze here on the blog. Both family and friend favorites.

I decided to use a combination of all-purpose and whole wheat flour for these muffins. The added whole wheat flour adds a bit of nutty flavor, as well as dietary protein and fiber that you won’t get by just using all-purpose flour.

I’ve added Tony’s marinade, milk, sour cream and the apples to give these muffins that ultra-moist texture. I went with Gala apples, but you could also use Granny Smith for more of a tart flavor. I thought the Gala were perfect though.

The homemade candied pecans are the perfect crunch for these muffins. You can either make homemade (recipe below) or grab store-bought if you want to save time. My recipe for the candied pecans will make way more than you’ll need for a batch of these muffins, but they keep wonderfully in an airtight container for up to four weeks. And I think once you give these muffins a go, you won’t stop at just one batch!

Hope you grab some of Tony’s Praline Honey Ham Marinade and add these muffins to your baking list! If you bake a batch, I’d love to hear! And if you have any questions about this recipe, just drop a comment below. Enjoy!

Apple Praline Muffins

Author: MaryAnn Dwyer

Servings: 15 muffins

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These moist and fluffy Apple Praline Muffins have a sweet pecan flavor,  a hint of spice and they're packed with apples and topped with crunchy candied pecans! They're a delicious way to start your morning!

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Ingredients  

Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, firmly packed
• 1/2 cup Tony Chachere's Praline Honey Ham Marinade
• 1/4 cup sour cream
• 1 large egg, room temperature
• 1 tsp. vanilla extract
• 3/4 cup milk
• 2 cups apples, peeled, cored and shredded
• 3/4 cup candied pecans, roughly chopped (store-bought or homemade. Recipe below)

Candied Pecans

• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 1/2 tsp. ground cinnamon
• 1 large egg white
• 1 tsp. vanilla extract
• 1 Tbsp. water
• 4 cups pecan halves

Instructions 

Muffins

• Preheat oven to 425 degrees. Line a standard muffin tin with liners. This recipe will make15 muffins.

  In a medium bowl, whisk together both flours, baking powder, cinnamon and baking soda. Set aside.

  In a large bowl, whisk together melted butter, brown sugar, Tony’s Praline Honey Ham Marinade, sour cream, egg and vanilla until well combined. Add half of the flour mixture and mix until just combined. Mix in the milk followed by the remaining flour mixture until combined. Do not over mix. Fold in the shredded apples.

  Divide batter evenly into 15 muffin cups, filling each ¾ full. Top each with some of the chopped pralines. Bake at 425 degrees for 5 minutes and then turn the temperature down to 350 and continue to bake for an additional 12-13 minutes or until a tester inserted in the middle of the muffins comes out clean. Remove from the oven and let cool on wire racks.

Candied Pecans

• Preheat oven to 300 degrees. Line a large baking sheet with parchment paper. Set aside.

  In a small bowl, mix together granulated sugar, brown sugar and cinnamon.

  In a large bowl, whisk the egg white, vanilla and water until foamy. Add the pecans and toss until the pecans are well coated. Add the sugar mixture and toss until all the pecans are well coated. Spread the pecans in a single layer on the prepared sheet and bake for 40 minutes, stirring after 20 minutes. Remove from oven and place the baking sheet on a wire rack to totally cool. When the pecans are cool, store in an airtight container for up to four weeks.

Notes

As mentioned above, you can use my recipe for the homemade candied pecans or use store-bought.

I always use Sally's tip from Sally's Baking Addiction to bake my muffins. You will bake the muffins for the first 5 minutes at 425 degrees and then you'll lower your oven temperature to 350 degrees for the remaining 12-13 minutes. This will give your muffins that signature domed top.

You can use Gala apples like I did for this recipe or substitute Granny Smith if you'd prefer. Granny Smith will have a bit more of a tart taste.

Keyword: apples, Candied Pecans, muffins, Tony Chachere's Praline Honey Ham Marinade

Cuisine: American

Course: Breakfast, Snack