I hope that you are not getting tired of muffin recipes. Because I believe that a person cannot have too many muffin recipes. I just love them!!! I love that they bake faster than breads. I love that they fit in the palm of your hand. I love that they store nicely in the freezer for quick breakfasts or snacks. Mostly, I just love how they taste nice and warm from the oven. Yum!
This is a recipe that has been in my cookbook for many, many years. I’m not even sure where it came from. I have tweaked it over the years to get the muffins just the way we like them. It is a fun change from traditional apple muffins because instead of cinnamon, it features lemon. The muffins are nice and moist, and the crumbly topping is delicious. I am hungry just thinking about them.
Lemon Apple Muffins
4 cups flour
2 cups sugar (can use 1 1/2 cups)
2 Tbsp baking powder
2 tsp salt
2 tsp lemon peel
2 cups finely diced or shredded apples (my boys like them shredded)
1/3 cup melted butter
1/3 cup oil
1 cup milk
1/2 cup nuts, optional
1/2 cup of dry mixture
2 Tbsp soft butter
2 Tbsp sugar
1 tsp lemon peel
In a large mixing bowl, whisk flour, sugar, baking powder and salt thoroughly. Measure out 1/2 cup and set aside in a small bowl. Mix butter, oil, lemon peel, eggs, and milk. Add to dry ingredients in the large bowl with the lemon peel and apples. Stir till just moistened. Spoon into well greased or paper lined muffin tins.
For topping: Take the 1/2 cup of reserved dry mixture and cut in the butter, sugar, and lemon peel till crumbly. Sprinkle over the tops of the muffins. Bake at 375 for about 15 minutes.
-Makes 2 dozen
-I usually replace some (1-2 cups) of the white flour with freshly ground wheat flour, and my family can’t tell the difference.
-I use the lesser amount of sugar and I think they are plenty sweet.