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5 from 3 votes

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!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: apples, Candied Pecans, muffins, Tony Chachere's Praline Honey Ham Marinade
Servings: 15 muffins
Calories: 460kcal
Author: MaryAnn Dwyer

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.

Nutrition

Calories: 460kcal | Carbohydrates: 48g | Protein: 6g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 154mg | Potassium: 308mg | Fiber: 5g | Sugar: 31g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg