Homestyle Apple Muffins

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)
Makes 12 large muffins. Preheat oven to 350F (180C).

Topping: In a small bowl, combine together and set aside:
- 1/4 cup/ 60ml light brown sugar
- 1/4 cup/ 60ml finely chopped pecans
- 1/4 tsp ground cinnamon

Muffin: In a large bowl, whisk together:

- 2 cups/ 500ml flour
- 2 tsp/ 10ml baking powder
- 1/2 tsp baking soda
- 2 tsp/ 10ml ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp/ 2ml salt

Beat:
- 2/3 cup/ 150ml granulated sugar
- 2 eggs
one at a time. Beat until fluffy and pale yellow.

Beat in:
- 1 tsp/ 5ml vanilla extract
until blended

With the mixer on low speed, beat in egg mixture with:
- 3/4 cups/ 175ml buttermilk
- 1/2 cup/ 125 ml vegetable oil
until well-blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in:
- 2 cups/ 500ml coarsely chopped peeled apples
- 1 cup/ 250 ml chopped pecans, toasted

Divide batter equally among prepared cups. Sprinkle with toppings.

Bake in preheated oven for 22 to 27 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 5 minutes, then transfer to the wire rack to cool.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients
- These not too sweet muffins are best when made with fairly sweet apples such as Fuji or Braeburn.