Apple-Pecan Buttermilk Muffins from The Professional Pastry Chef by Bo Friberg

Ingredients

• Butter and Flour Mixture or pan spray
• 1 pound (455 g) unsalted butter, at room temperature
• 1 pound (455 g) light brown sugar
• 1 cup (240 ml) or 12 ounces (340 g) honey
• 6 eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 g) salt
• 4 teaspoons (16 g) baking powder
• 4 teaspoons (16 g) baking soda
• 1 pound 8 ounces (680 g) cake flour
• 1 tablespoon (5 g) ground cinnamon
• 1 teaspoon (2 g) ground nutmeg
• 6 ounces (170 g) whole wheat flour
• 1¼ cups (300 ml) buttermilk
• ¾ cup (180 ml) half-and-half
• 1 recipe Chunky Apple Filling
• 8 ounces (225 g) pecans, coarsely chopped
• Streusel Topping