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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, apple pie spice and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl, combine buttermilk, egg and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
In a small bowl, combine pecans, flax seed meal and the remaining 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
Bake 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove muffins from muffin cups. Serve warm.