I have been making this recipe for years. It is not overly sweet, which I prefer in a breakfast muffin. I always like a bit of jam on my muffins, so I added it to the inside. Perfect for camping trips, these apple, lemon and cinnamon muffins make for a no fuss breakfast. The other thing that makes this recipe great is that most of the ingredients should be in your pantry, making it just perfect for whenever the mood strikes.
Ingredients
- 2 cups flour
- 4 tsp. baking powder
- A pinch of salt
- 1/2 cup sugar
- 2 eggs
- 10 Tbsp. butter (1/2 cup + 2 Tbsp), room temp. (or melted if need be)
- 1 Tbsp. lemon zest (optional)
- 1 tsp. lemon juice
- 1 cup milk
- 1 granny smith (or similar apple), peeled cored and chopped
- 1 Tbsp. sugar
- 1 tsp. cinnamon
- strawberry jam to fill (or your favorite)
Instructions
- Stir together flour baking powder and salt
- Cream together 1/2 cup sugar and butter. Add eggs then lemon zest, juice, and milk. Mix well. Stir into dry ingredients until evenly moistened. Fold in apples.
- Spoon half into prepared muffin cups. Top each with a dollop of jam. Top with remaining batter.
- Mix 1 Tbsp sugar with cinnamon and sprinkle over muffin batter.
- Bake for 15 min. at 425, or until a toothpick (or knife) inserted into the centre comes out clean. Cool 1-2 min before removing to wire racks or paper towel to cool.
