Apple Spice Pecan Muffins

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The combination of buckwheat flour and spices gives these muffins a unique, almost savory flavor.  They’re definitely worth trying if you like buckwheat flour.

 

Apple Spice Pecan Muffins
Adapted from Pastry Love

Yield: 12 muffins

  • 1/2 cup pecan halves, roughly chopped
  • 1 cup almond flour
  • 2/3 – 3/4 cup powdered sugar, depending on how sweet you want them
  • 1/2 cup buckwheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt OR 3/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup flavorless vegetable oil, such as canola
  • 3 large eggs, separated, at room temperature
  • 1 teaspoon almond extract
  • 1 medium apple, peeled, cored, and coarsely chopped into 1/4-1/2″ pieces (about 1 cup)

 

  1. Center a rack in the oven and preheat to 350°F.  Line a 12-cup regular muffin tin with paper liners, or butter the cups and flour them with almond or buckwheat flour, or spray generously with baking spray.  Set aside.
  2. Place pecans on a baking sheet and toast for 8-10 minutes, or until they start to smell nutty and turn pale golden inside.  Set aside.  Leave the oven on.
  3. In a medium bowl, stir together almond flour, powdered sugar, buckwheat flour, cinnamon, salt, baking powder, nutmeg, and cloves until well combined.
  4. In a small bowl, whisk together oil, egg yolks, and almond extract.
  5. Make a well in the almond flour mixture, pour in the oil mixture, and use a rubber spatula to fold them together.
  6. In a clean bowl with an electric mixer, or with a clean whisk by hand, whip the egg whites until they get foamy like seafoam and can hold a very soft peak that falls right over.  You don’t want them to get too stiff, or they will be hard to fold into the batter.
  7. Add 1/3 of the whipped egg whites, 1/3 of the apple, and 1/3 of the pecans to the batter and gently fold them in.
  8. Fold in the remaining egg whites, apple, and pecans.  Try not to knock too much air out of the egg whites.
  9. Scoop the batter evenly into the prepared muffin tins, filling them all the way to the top.
  10. Bake 25-35 minutes, rotating the tin halfway through, until the muffins are entirely golden brown on top and spring back lightly when you press them in the middle.  A tester inserted into the middle of a muffin should come out clean.
  11. Let cool in tin on a wire rack for 20 minutes.
  12. Muffins can be stored in an airtight container at room temperature for 2-3 days.  You can heat them briefly in a 300°F oven for 4-5 minutes.  To freeze, wrap tightly in plastic wrap and store in freezer for up to 1 week.  Reheat in a 300°F oven for 8-10 minutes.

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