Go Back
+ servings
Loaded with apples, toasted pecans, pineapple and coconut, these moist Apple Mini-Muffins are delicious for breakfast or an anytime snack!
Print Recipe
0 from 0 votes

Apple Mini-Muffins

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread, Brunch, Mother's Day
Cuisine: American
Servings: 36 mini muffins
Calories: 69kcal
Author: Chula King

Ingredients

  • 1 (8-ounce) Granny Smith apple, peeled, cored and shredded (about 1-1/2 cups)
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup (1/2 stick, 2 ounces, 56 grams) unsalted butter, room temperature
  • 1 large egg room temperature
  • 2 Tablespoons vegetable oil
  • 1/2 cup (3.5 ounces, 99 grams) granulated sugar
  • 1/4 cup (1.85 ounces, 52 grams) firmly packed light brown sugar
  • 1/2 cup (4 ounces) milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup (2 ounces, 56 grams) chopped pecans, toasted
  • 4 ounces 1/2 of an 8-ounce can) crushed pineapple drained with excess juice squeezed out (1/4 cup, 2 ounces, 56 grams)
  • 1/2 cup (1.5 ounces, 43 grams) shredded sweetened coconut

Instructions

  • Preheat oven to 375º F.
  • Grease wells of mini-muffin pan or line with mini cupcake papers; set aside.
  • Combine shredded apples and lemon juice in small bowl; set aside.
  • In a large bowl, beat together butter, egg, oil, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, and nutmeg until all ingredients are incorporated.
  • Sift in baking soda and salt; beat for several seconds until incorporated.
  • Add flour; stir just until combined.
  • Add shredded apples, toasted pecans, pineapple, and coconut; stir just until combined.
  • Fill mini-muffin wells 3/4-full. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of the mini-muffins comes out clean.
  • Cool completely on wire rack.
  • Yield: 3 dozen.

Nutrition

Calories: 69kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 26mg | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.3mg