Lemon Apple Cinnamon Muffins

These muffins are delicious and wonderfully fragrant. They’re perfect for breakfast, or as a snack to take with you during your day at school or at work. They keep well and they’re the perfect fall pick-me-up.

INGREDIENTS

2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple, peeled, cored and chopped
1/2 cup sugar
1 tablespoon sugar
1 teaspoon ground cinnamon

INSTRUCTIONS

  • Preheat oven to 425 degrees Fahrenheit and grease 12 muffin cups.
  • Sift the dry ingredients – flour, baking powder, and salt – together in a bowl.
  • In a second bowl, add the butter and beat together with 1/2 cup sugar.
  • Add the eggs, lemon zest and juice, and the milk. Blend thoroughly.
  • Add the egg mixture to the dry ingredients and mix until the batter is evenly moist, but no more.
  • Add the chopped apple.
  • Drop the batter into the muffin cups.
  • Stir 1 tablespoon sugar and cinnamon together and sprinkle over the muffins.
  • Bake about 15 minutes in the oven. A knife inserted into the center should come out clean.
  • Cool for about 3 to 5 minutes before taking them out of the muffin pan.

Lemon Apple Cinnamon Muffins

These muffins are delicious and wonderfully fragrant. They're perfect for breakfast, or as a snack to take with you during your day at school or at work. They keep well and they're the perfect fall pick-me-up.
Course Dessert

Ingredients
  

  • 2 cups All-purpose flower
  • 4 tsp Baking powder
  • 1 pinch Salt
  • 2 Eggs lightly beaten
  • 10 tbsp Butter
  • 1 tbsp Lemon zest
  • 1 tsp Lemon juice
  • 1 cup Milk
  • 1 large Granny Smith apple cored, peeled, and chopped into pieces
  • 1/2 cup Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 tbsp Sugar

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit and grease 12 muffin cups.
  • Sift the dry ingredients - flour, baking powder, and salt - together in a bowl.
  • In a second bowl, add the butter and beat together with 1/2 cup sugar.
  • Add the eggs, lemon zest and juice, and the milk. Blend thoroughly.
  • Add the egg mixture to the dry ingredients and mix until the batter is evenly moist, but no more.
  • Add the chopped apple.
  • Drop the batter into the muffin cups.
  • Stir 1 tablespoon sugar and cinnamon together and sprinkle over the muffins.
  • Bake about 15 minutes in the oven. A knife inserted into the center should come out clean.
  • Cool for about 3 to 5 minutes before taking them out of the muffin pan.
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