Apple Lemon Cinnamon Muffins
Iris
This all-in-one breakfast muffin is subtly sweet and full of fruity bits.
ingredients
- 2 cups of All-Purpose Flour
- 4 tsp of Baking Powder
- 1 pinch of Salt
- 1/2 cup of Sugar
- 2 Eggs
- 1/2 cup of Unsalted Butter, room temperature
- 1 TBSP of Lemon Zest (optional)
- 1 tsp of Lemon Juice
- 1 tsp of Almond Extract
- 1 cup of Milk
- 1 Granny Smith (or similar) Apple; peeled, cored, and chopped
- Jam of choice to fill
- 1 TBSP of Sugar
- 1 tsp of Ground Cinnamon
directions
- 1
Cream together the butter and sugar. Add eggs, lemon zest and/or juice, almond extract, and milk. Mix well. Combine with the dry ingredients of flour, baking powder, and salt until evenly moistened. Fold in the apples.
- 2
Combine the tablespoon of sugar and teaspoon of cinnamon evenly in a small bowl and set aside.
- 3
Spoon half of the batter into muffin liners or greased muffin tins and top with about 1/2 a teaspoon of jam. Top with the remaining batter. Sprinkle the sugar-cinnamon mixture over the muffin tops.
- 4
Bake for approximately 15 minutes in an oven preheated to 425F or until a toothpick comes out clean after insertion. Allow to cool for several minutes before removing from the tin.
notes
Cups will be full but the muffins don't rise too much.
Source: Cheri on "Kitchen Simplicity" food blog
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