Preheat oven to 400 degrees F (200 degrees C) and set the oven rack to the middle position.
Generously butter 12 non-stick muffin tins or line them with paper liners.
In a small bowl combine
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
Ground Cinnamon (1 tsp)
Salt (1/2 tsp)
Ground Nutmeg (1/4 tsp)
Ground Allspice (1/4 tsp)
. Set aside.
Unsalted Butter (1/2 cup)
and cream together with both the
Granulated Sugar (3/4 cup)
Brown Sugar (1/4 cup)
Large Eggs (2)
one at a time until incorporated and light in texture. Then, stir in
Vanilla Extract (1/2 Tbsp)
Add 1/3 of the
Milk (3/4 cup)
and then 1/3 of the flour mixture, whisking to combine. Repeat, alternating the milk and flour.
Granny Smith Apples (2)
Chopped Pecans (1/2 cup)
Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
Bake in preheated oven for 10 minutes at 400 degrees F (200 degrees C).
Then, reduce the temperature to 350 degrees F (180 degrees C) for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
Remove muffins from the oven and allow them to cool for at least 10 minutes before removing them onto a cooling rack.