Moist Apple Muffins With Pecan Topping - cooking recipe

Ingredients

cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon, divided
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup plain applesauce
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1 golden delicious apple, peeled, cored and cut into 1/4-inch pieces

Preparation

Preheat oven to 400\u00b0F and prepare muffin tins with liners and cooking spray (use both or muffins will stick).
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and 1/2 teaspoon cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, 1/2 teaspoon cinnamon, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into a prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 to 25 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. (Cooking time may be shorter or longer, depending on muffin size.).
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.