Gluten-free apple spice pecan muffins from Pastry Love: A Baker's Journal of Favorite Recipes (page 58) by Joanne Chang

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Notes about this recipe

  • brittany_dvurja on March 25, 2026

    Pretty good for a health muffin. I think 25 minutes was too long because after that cooled off they were a lot drier. Added crystallized Ginger to the top and batter and I wouldn't skip it next time. Skipped the glaze, I need to cut back on sugar and wanted something healthier for breakfast, and they were plenty sweet without

  • tarae1204 on September 04, 2023

    Using weight measurements, we only had batter for 9 not 12 muffins. But they were delicious. I used pretty dark/heavy buckwheat flour. Then batter is very thick, gets lightened up by the whites, then seems to get moist from the nice big apple pieces. I added spices and a small pinch of salt to the glaze.

  • Zosia on February 29, 2020

    These had great flavour - I particularly liked the combination of almond with apples and spice - but if it hadn't been for the apple pieces, would have been dry. I believe I over mixed the batter and deflated the egg whites too much as they didn't rise much and the cake portion was not tender as described in the head notes. I used light buckwheat flour. Edited to add: texture was much more tender on second day

  • anya_sf on January 06, 2020

    With the muffin cups filled to the rims as instructed, I only got 11 muffins, not 12. I skipped the glaze and thought the sweetness was just right for breakfast. The muffins were fairly hearty, but still tender and not too heavy.

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