Heat oven to 350F. Line 12 muffin cups with paper baking liners; set aside.
In the bowl of an electric mixer, beat together the sugars and butter 2 to 3 minutes or until fluffy and well-combined. Add in the cinnamon, eggs and vanilla and beat until just combined.
In a medium mixing bowl, combine the flour, baking powder and baking soda. Add half the flour mixture to the sugar mixture and beat until just combined. Beat in the milk, followed by the remaining flour mixture. Stir in the chopped apple and pecans by hand until combined.
Spoon batter into prepared muffin liners. Bake 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan. Transfer to wire cooling rack and cool completely, about 30 minutes.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/10/apple-cinnamon-muffins-with-pecans.html