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Baking recipe · from the recipe book

Spiced Apple Chocolate Chip Muffins with Pecan Streusel

Tender, cinnamon-warm muffins packed with juicy diced apple and melty chocolate chips under a crunchy pecan streusel.

Spiced Apple Chocolate Chip Muffins with Pecan Streusel

Ingredients

  • 2¼ cups280 gAll-purpose flourdivided: 250 g for batter, 30 g for streusel
  • 1¾ cups chopped220 gApplepeeled and cut into 1/4-inch dice
  • ½ cup120 gUnsweetened applesauce
  • ⅔ cup packed150 gBrown sugardivided: 120 g for batter, 30 g for streusel
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • 1½ tbsp20 gUnsalted buttermelted, for streusel
  • ½ cup (120 ml)120 gMilk, 2%
  • ⅔ cup110 gSemisweet chocolate chips
  • ⅓ cup chopped40 gPecanschopped
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamondivided: 4 g for batter, 1 g for streusel
  • ½ tsp1 gGround nutmeg
  • 1¼ tsp5 gVanilla extract

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Make the streusel first: in a small bowl, mix 30 g of the flour, 30 g of the brown sugar, 1 g of the cinnamon, the chopped pecans and the melted butter until crumbly. Set aside.
  3. Make the dry mix: in a large bowl, whisk the remaining 250 g flour, the baking powder, baking soda, salt, the remaining 4 g cinnamon and the nutmeg.
  4. Make the wet mix: in a second bowl, whisk the eggs, the remaining 120 g brown sugar, the canola oil, applesauce, milk and vanilla until smooth.
  5. Toss the diced apple and the chocolate chips with 1 tablespoon of the dry mix so they don't sink.
  6. Pour the wet mix into the remaining dry mix and fold just until no dry flour shows; a few lumps are fine.
  7. Fold in the floured apple and chocolate chips.
  8. Divide the batter evenly among the 12 cups, filling them nearly full, and sprinkle the streusel over the tops.
  9. Bake 5 minutes at 400°F (200°C), then lower to 350°F (175°C) and bake 15 to 18 minutes more, until golden and a toothpick in the center comes out clean (a smear of melted chocolate is fine, but no wet batter).
  10. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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