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Bourbon Soaked Apple Pecan Muffins 1

Bourbon Soaked Apple Pecan Muffins

These Bourbon Soaked Apple Pecan Muffins represent the perfect intersection of familiar comfort and unexpected sophistication. The magic happens when the sweet tartness of fresh apples meets the warm, caramel notes of quality bourbon, creating a muffin that's both nostalgic and excitingly novel.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 345 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Electric Mixer

Ingredients
  

Bourbon-Soaked Apples

  • 2 cups apples diced (Honeycrisp or Granny Smith preferred)
  • 1/4 cup bourbon Maker's Mark or Buffalo Trace recommended
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

Muffin Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped pecans divided

Bourbon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons bourbon
  • 1 tablespoon milk

Instructions
 

  • In a medium bowl, combine the diced apples, bourbon, brown sugar, cinnamon, and salt. Toss gently to coat every piece of apple. Let this mixture sit for at least 15 minutes—during this time, the bourbon will infuse the apples and begin to break down their structure.
  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease generously.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined.
  • In a separate large bowl, beat the softened butter with both sugars until light and fluffy, about 3 minutes with an electric mixer.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
  • Gradually fold the dry ingredient mixture into the wet ingredients, stirring just until combined.
  • Drain the bourbon-soaked apples, reserving the liquid for the glaze. Gently fold the soaked apples and ¾ cup of the chopped pecans into the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of pecans on top of the muffins.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • While the muffins are cooling, make the glaze by whisking together the powdered sugar, 2 tablespoons bourbon, and milk until smooth. For an extra boozy kick, add a tablespoon of the reserved bourbon soaking liquid.
  • Once muffins have cooled for 10 minutes, drizzle the bourbon glaze over the top of each muffin.

Notes

Most of the alcohol content (approximately 75%) evaporates during baking, but these muffins still contain trace amounts of alcohol and are intended for adult consumption.
For a non-alcoholic version: Replace bourbon with apple cider and a drop of vanilla extract.
Store at room temperature in an airtight container for up to 3 days or freeze unfrosted muffins for up to 2 months.

Nutrition

Calories: 345kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 7gCholesterol: 62mgSodium: 230mgFiber: 2gSugar: 26g
Keyword Bourbon Apple Muffins, Apple Pecan Muffins, Boozy Muffins, Adult Muffins
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