What you'll need

1/2 cup chopped pecans

1/3 cup Immaculate Baking Co.™ sprouted whole wheat flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

3 tablespoons butter, softened

Muffin Batter

1 1/3 cups Immaculate Baking Co.™ sprouted whole wheat flour

1/2 cup cane sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt or kosher salt

1 teaspoon ground cinnamon

1/2 cup sour cream

1/3 cup butter, melted

2 eggs

1 teaspoon vanilla

1 cup finely chopped, peeled apple


3/4 cup powdered sugar

3 to 4 teaspoons milk

30 mins prep time
70 mins total time
12 servings
  1. 1

    Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups

  2. 2

    In small bowl, mix first 4 Streusel ingredients. Add softened butter; mix with fingers to work butter into dry mixture until crumbly. Set aside.

    Step 2
  3. 3

    In large bowl, stir 1 1/3 cups flour, the cane sugar, baking powder, baking soda, salt and 1 teaspoon cinnamon until blended. In another small bowl, beat sour cream, melted butter, eggs and vanilla with whisk until blended.

    Step 3
  4. 4

    Add sour cream mixture to flour mixture in large bowl; stir just until blended. Stir in chopped apple. Gently fold in 1/2 cup of the streusel mixture.

    Step 4
  5. 5

    Divide batter evenly among muffin cups. Top each with about 1 tablespoon of the remaining streusel mixture.

    Step 5
  6. 6

    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.

  7. 7

    In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.

    Step 7

These muffins freeze well. To serve, thaw at room temperature, or heat in microwave to warm.

We suggest using apples good for baking such as Braeburn, Fuji, Gala or Granny Smith in this muffin.