Spiced apple pecan yogurt muffins { gluten-free }


We’re nearly halfway through October – truly, solidly autumn — so we could all go for some apple spice treats in our lives these days, right?

We have been bringing home a ton of new-crop apples from the NYC greenmarkets lately… and I intentionally buy more than we can eat out of hand – in the interest of baking, of course.

These spiced apple muffins were my first foray into apple-centric baking this fall, and I have a feeling I’m going to be making them many more times before the season is over.

Infused with warming notes of cinnamon, nutmeg, and brown sugar, these golden-topped beauties are studded with tender chunks of apple and rich, crunchy pecans. Yogurt and olive oil make for a tender, moist crumb. They’re also gluten-free and enriched with blanched almond flour for a satiating protein boost.

And if you need another reason to make them: your kitchen is guaranteed to smell incredible for the rest of the day.

Delicious right out of the oven, for sure, and the day-olds (if there are any) are terrific split, toasted and slathered with grass-fed butter or nut butter.

A mug of strong coffee and a warm apple muffin on a chilly autumn morning  — does it get any better than that? I’ll vote to follow that up with an afternoon of apple picking in a sun-drenched orchard upstate, maybe a cup of hot spiced apple cider, and something braised for dinner — the perfect fall day.


Spiced apple pecan yogurt muffins { gluten-free }

Makes 12 regular or 6 jumbo muffins

wet ingredients:

1 extra-large egg

1/3 cup golden coconut sugar (or light brown cane sugar)

1/3 cup extra-virgin olive oil

1 teaspoon pure vanilla extract

1 cup plain yogurt (I used 2% Greek yogurt)

dry ingredients:

1-1/2 cups blanched almond flour (I used Bob’s Red Mill Finely Ground Almond Flour)

1 cup gluten-free all-purpose flour blend (I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg


1-1/2 cups diced apple (about 1-1/2 apples, cored and diced; I left skin on); thinly slice the remaining 1/2 apple to use as a garnish

1/2 cup plus 2 tablespoons pecans, toasted and roughly chopped (divided)

1 tablespoon turbinado sugar

Preheat oven to 350F. Line a muffin tin with paper liners or lightly grease muffin cups.

Combine wet ingredients in a large mixing bowl and whisk until smooth.

In a separate bowl combine dry ingredients and whisk to combine.

Whisk dry ingredients into wet mixture in three additions, scraping down the sides of the bowl as needed.

Add diced apple and 1/2 cup pecans to the batter and fold to combine. Transfer batter into prepared muffin tin. Top each muffin with remaining pecans and 1 or 2 apple slices, and sprinkle with turbinado sugar.

Bake until a cake tester inserted into the center of the muffins comes out clean, about 15 minutes for regular sized muffins or 20-25 minutes for jumbo-sized.

Cool for 5 minutes in muffin tin, then transfer muffins to a wire rack to cool completely (or as long as you can wait before diving in).

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