Looking for a delicious apple and cinnamon muffin recipe?

Please don't give me one you haven't tried - i could look it up on the internet too!


I'm looking for a recipe for apple and cinnamon muffins.


You know the really tasty, light and fluffy ones? That are crunchy on the top, and just to die for?





Thank-youLooking for a delicious apple and cinnamon muffin recipe?
This is my grandmothers recipe been in the family for years. Very light fluffy and has that strong apple flavor.





1 1/2 cups all-purpose flour


3/4 cup white sugar


1/2 teaspoon salt


2 teaspoons baking powder


1 teaspoon ground cinnamon


1/3 cup vegetable oil


1 egg


1/3 cup milk


2 apples - peeled, cored and chopped





1/2 cup white sugar


1/3 cup all-purpose flour


1/2 cup butter, cubed


1 1/2 teaspoons ground cinnamon








Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.


Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.


In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.


Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.Looking for a delicious apple and cinnamon muffin recipe?
One bella, one cup apples, a little sprinkle of cinnamon.
I have made the first recipe listed.I am going to try the second one.


Just subsitute apples,cranberries or whatever for the blueberries.I also


toss the fruit with a little flour before adding to the batter.





Blueberry Lemon Muffins


9 to 12 muffins





These make the best blueberry muffins I have ever made. They peak


nice and


are so moist and tender just like at the bakery. The recipe is from


Bernard Clayton's Complete Book of Small Breads.





Ingredients:





1 1/2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


1/4 cup sugar


1 egg


3/4 cup milk


1/3 cup vegetable oil


1 cup blueberries, fresh or frozen


1/2 tablespoon lemon zest,opt.





GLAZE:


2 tablespoons butter, melted


1/4 cup sugar, to glaze





Preheat oven to 400掳. Sift the flour into a mixing bowl and add baking


powder, salt, and sugar. In a small bowl, crack the egg and beat with


a


wire whisk or fork for 10 seconds. Add milk and oil to the egg and


stir to


blend. Make a well in the flour and pour in the egg-milk mixture.


Stir as


little as possible to moisten the flour. Set the batter aside for a


moment


while mixing the blueberries with the lemon zest. Fold the berry mix


into


the muffin mix, again stir gently and as little as possible. Spoon


batter


into the tins to three-fourths full. Put muffins in 400掳 oven and set


timer


for 20 minutes. It may take them an additional 5 minutes to become


golden


brown. Check at 15 minutes and if they are browning too quickly,


place on


bottom shelf or cover with a length of aluminum foil or brown paper.


When


the muffins are baked, cool for 5 minutes. Run a knife around the


edges of


each. Tilt the tray and gently lift each muffin from its tin. Dip the


top


of each lightly in the melted butter and then in the sugar or cinnamon sugar. The


muffins can


be held overnight and heated for eating the following day. They can


also be


frozen, but fresh-baked are best.








Jumbo Crumbly Blueberry Muffins





Recipe from: Diner Desserts











These oversized muffins, packed with blueberry flavor are often found


under cake keepers on diner counters They are best made when the


berries are in season, June through August, but are still delicious


when made with individually quick-frozen berries (not the ones packed


in syrup)





Makes: 6 large muffins





Crumble Topping





1/2 cup all-purpose flour





1 teaspoon ground cinnamon





1/2 cup firmly packed light brown sugar





1/4 cup (1/2 stick) unsalted butter, slightly softened and cut into


1/2-inch pieces





Blueberry Muffins





1 cup fresh or frozen (unthawed) blueberries





2 cups plus 1 tablespoon all-purpose flour





2/3 cup granulated sugar





2 teaspoons baking powder





1/4 teaspoon baking soda





1/2 teaspoon ground cinnamon





1/4 teaspoon salt





1 large egg





1 cup buttermilk





1 teaspoon vanilla extract





6 tablespoons (3/4 stick) unsalted butter, melted and cooled





To make the crumble topping, in a medium bowl, stir together the


flour, cinnamon, and brown sugar. Add the butter pieces and stir and


mash the mixture with a fork until the topping is crumbly. Set aside.





To make the blueberry muffins, preheat the oven to 350 degrees F.


Generously butter six 8-ounce jumbo muffin cups. If using fresh


blueberries, rinse and thoroughly dry the berries. In a small bowl,


toss the fresh or frozen berries with the 1 tablespoon flour.





In a large bowl, stir together the 2 cups flour, sugar, baking


powder, baking soda, cinnamon, and salt. Make a well in the center.





In a medium bowl, whisk together the egg and buttermilk until


combined. Whisk in the vanilla and melted butter. Pour the buttermilk


mixture into the well. Begin stirring the liquids, gradually drawing


the dry ingredients into the well until they are almost, but not


quite, combined. Add the blueberries and fold in just to distribute


evenly. Do not overmix. Evenly divide the batter among the 6 prepared


muffin cups. Evenly divide the crumble topping among the muffins,


sprinkling it on top (about 1/4 cup for each muffin).





Bake the muffins for 30 to 35 minutes, or until a toothpick inserted


into the center of a muffin comes out clean. Cool in the pan on a


wire rack for 10 minutes, then carefully turn out onto the rack.


Serve warm, or cool completely. Store in an airtight container at


room temperature for up to 2 days.