Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups Granny Smith apple, finely diced
  • 1/2 cup chopped pecans
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup brown sugar, packed
  • 1/2 tsp ground cinnamon (for streusel)
  • 3 tbsp unsalted butter, cold and cubed
  • 1/4 cup finely chopped pecans (for streusel)

Instructions:

  1. Preheat oven to 400°F (200°C) and line muffin tins with liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  3. In a medium bowl, whisk the melted butter, buttermilk, egg, and vanilla extract until the mixture is smooth and emulsified.
  4. Pour the wet ingredients into the dry ingredients. Gently fold using a rubber spatula until just combined; do not overmix.
  5. Gently fold in the diced apples and chopped pecans until evenly distributed.
  6. In a small bowl, combine streusel flour, brown sugar, and cinnamon. Work the cold cubed butter into the mixture with fingers or a fork until coarse, pea-sized crumbs form. Stir in the chopped pecans.
  7. Scoop the batter into muffin cups, filling each about 3/4 full.
  8. Generously heap the pecan streusel on top of each muffin, pressing lightly to adhere.
  9. Bake for 16–18 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.