I used 2 medium red delicious apples(all I had on hand) Took the apples unpeeled and half a lemon rind and threw it into my food processor. Very easy to whip up. I like the skin left on the apples for bits of color(and added fiber) I used half cup whole wheat flour and 1 cup a-p flour. I only had buttermilk so used that in lieu of regular milk. Added 1/2 tsp. nutmeg to the batter and this complimented the other flavors nicely. These are not very sweet so sugar/cinnamon mixture on top was a plus. I also added tsp. vanilla. These were super moist with a fluffy light texture even with using the w.wheat flour. They almost had a 'tutti-frutti' flavor. Very nice muffin.
I used 1/2 cup of applesauce instead of the butter and it was an awesome muffin! Will definately make again!
These are really nice moist and flavorful muffins. I am generally not one to hack these recipes to death when I try them but I did make a few changes this time (some out of necessity and some out of preference). I didn't have any lemons on hand so instead of using the zest and juice of a lemon I added a tsp of Penzey's lemon extract which is nice and strong and imparted a nice natural-tasting lemon flavor. I diced the apples very very finely because if my 2-year old finds chunks of anything in her muffins she spits them out. (I would love to know if anyone has made this with grated apples by the way!) 10 T of butter seemed like a lot to me so I used 6 T of butter and 4 T. of natural style applesauce; this was just enough butter to keep the muffins rich and moist. I added about a half tsp of cinnamon to the batter and skipped the cinnamon/sugar on top. These are moist flavorful not-too-dense and not-too-light and I agree with another reviewer in saying kind of tutti-fruitti in flavor. I will definitely make these again. Thanks for a great muffin recipe!
These muffins are wonderful. I added more apple as my family loves them. They are tender and wonderful hot right out of the oven. I will definately make these again.
These muffins were very tender and light but the three stars reflects the fact that they have no lemon flavor at all. Basically a plain apple muffin with very little flavor period. They would have been really good had the lemon flavor been prominent.
These turned out so pretty and fluffy! I used whole wheat white flour and buttermilk. I didn't bother to lighten the recipe this time because just by looking at them I knew they'd be good and....we'll.....I wanted to indulge today. I wasn't really too concerned about the lemon flavor--I used Spice Island's dried lemon peel. I didn't use a whole tablespoon a heaping teaspoon was more than plenty. Next time I make these I don't think the outcome of the muffin would be drastically changed if I cut the butter by half (at least) and used organic unsweetened applesauce in it's place. I would also cut back on the baking powder just a bit but that's personal choice. I did get twelve regular muffins and 18 mini-muffins out of this recipe more than the original recipe stated. I always bake my muffins at 350; the large ones for 20 minutes and the mini ones for 12 minutes.
These are pretty good. A little too cake like but the flavor is really nice.
The cinnamon topping is what makes these and the lemon makes them just a little bit different from other apple muffins I've tried. Ideal for breakfast as they weren't too sweet. Thankyou Roby we enjoyed these.
Yum! Next time I will be sure to cover the entire muffins with the cinnamon and sugar mixture. Be careful though I ended putting apples on some of the bottoms of the muffins and the bottoms fell off. I had my camera near by and I thought it was fun to take a picture of them and I posted the picture:0)
