Loaded with apples, toasted pecans, pineapple, and coconut, these moist Apple Mini-Muffins are delicious for breakfast or an anytime snack! As an added bonus, they’re easy to make and freeze beautifully.
The ingredients for these little gems include unsalted butter, vegetable oil, egg, granulated sugar, light brown sugar, milk, vanilla extract, ground cinnamon, ground nutmeg, baking soda, salt, all purpose flour, apples, fresh lemon juice, toasted pecans, crushed pineapple, shredded coconut.
For starters, using a pastry brush, I greased the wells of my mini-muffin pan with butter, and set the pan aside. I also shredded the peeled and cored apple, tossed it with lemon juice, and set it aside.
Then, I beat the butter, oil, egg, granulated sugar, light brown sugar, milk, vanilla extract, cinnamon, and nutmeg on high until everything was well incorporated. This took a minute or so. The mixture was quite liquidy.
I sifted in the baking soda and salt, and beat the mixture for about 5 seconds. Then, I dumped in the flour, and stirred the mixture with a wooden spoon just until the flour was incorporated.
Next, I added the shredded apples that I had tossed with the lemon juice, toasted pecans, crushed pineapple that I had drained well, and coconut, and stirred to combine everything.
Using a 1¾-inch ice cream scoop, I filled the wells of the mini-muffin pan about ¾ full.
Into a preheated 375° F oven the mini-muffins went for about 18 minutes, until a toothpick inserted into the center came out clean. I let the mini-muffins cool for a minute or so before turning them out onto a wire rack to cool.
I ended up with 3-dozen incredibly moist and delicious Apple Mini-Muffins that were loaded with the goodness of apples, toasted pecans, pineapple and coconut. Yum!