Apple Lemon with Cinnamon Muffins

I think I used dried lemon peel instead of fresh, which may have contributed to the subtlety of the lemon flavor. However, I also didn’t taste much of the apple either! I would bump the flavors if I made this again by adding more lemon juice, and perhaps either applesauce, apple butter, or apple pie spice. A tip would be to fill the muffin tin more than you think you have to; these are shy to rise!

I don’t think that the apple and lemon flavors went together that well

Be sure to finisher before apples go bad.

I foLLow aLL the ingredients and procedure and yes I will make it again!

Nice texture but more like a cupcake than a muffin. Need more lemon. Going to try a streusel topping next time.

This is an easy recipe with few ingredients, and I like that. I love exotic, but often can’t find ingredients for them, so simple is best for me. I live in Guatemala, and we don’t have lemons here — go figure — so I often sub limes, but I do have a good extract that I used in place of juice. I needed to use up a half container of sour cream, so replaced half the butter with it. and because apples without cinnamon just can’t exist in my world, tossed some in. Results?? Really excellent, tender, moist and flavorful muffins. I got 18 from this recipe, and will make them again. Great job, and thanks for posting. —– Oh, and one more thing for those of you who get annoyed with ratings based on changes. I come from a family of traditionalists. You make the bread the same way every time. I am not like that. I make changes to everything. I rate recipes based on the accuracy of the basic ingredients, the ease of cooking, and the results. For some, recipes are “paint by number,” for others color books that let us choose colors and paint outside the lines. Enjoy them however you like.

These muffins were ok. I had heard from other reviews that they were plain, so I added a teaspoon of nutmeg to the batter. The resulting muffin was a little soggy from the apples, even though I gave them a little extra time in the oven. Sorry, but these weren’t my favorites. ):

I would put more lemon and apple in the recipe, thought they were a bit bland.

Delicious, sweet, lemony, and fluffy. Great muffin.

I won’t ever make this recipe again. I love to make muffins for my husband and I and tried this recipe to use up some apples and lemons we had on hand. It turned out awful! I forced myself to eat 2 of them and that was all I could handle. They were flavorless and had a very mushy texture (not under baked, just weird and mush/fluff). I was very disappointed and we ended up throwing most of them away. 🙁

I love to bake but something went wrong. They taste like dry biscuits. My first recipe from this site I did not like.

A very tasty muffin, my family loved it. I made a few minor changes. I added a tsp of vinegar to the milk to give it a little buttermilk flavor. I very finely chopped in the food processor the apples, I decreased the butter to 8Tbs and was liberal with the cinnamon and sugar topping. The consistency is a little spongy, but my family loved it.

This recipe is really yummy! When I was creaming what I had to, the butter was still in chunks. I didn’t know what to do except deal with it but it probably was just a mistake on my part. Maybe next time I may cut a bit down on the butter, just to try and see what happens. When I took the muffins out of the oven, they looked so delicious and when I gave them to my family to try, they loved it. I also did not have a full tablespoon of lemon skin so I just added a bit more lemon juice and it added a bit of a lemon-y kick to it that was actually quite delicious! I will definitely be making this again and recommending it to friends!

Great recipe. I made a vegan version of it and it worked really well and they’re super fluffy (substituted soymilk for milk, olive oil for butter, and banana for egg). I also added twice the amount of lemon juice and a little bit more of the zest. I realise that this is pretty much a completely different recipe to the original but it was a fantastic base to work from!

the muffin mainly taste of apple without lemon. As I have reduced 20% sugar (which i usually did for all baking), it turns out rather bland. i will recommend sticking to it’s original sugar amount for this particular recipes. husband still managed to find the muffin tasting alright after adding additional sugar toppings.

Wonderful recipe! Light and fluffy! They were a hit with our coffee crew. Easy and delicious!

They turned out delicious, and one of the lightest muffins I’ve ever made. Only thing I did different was use 2 medium gala apples instead of a granny smith apple.

Well I just took it out of the oven and had a bite. No flavor. The texture is nice and cake-like, it browned nicely and rose with a pretty top. But even though I sprinkled sugar and cinnamon on top, there is not any flavor. I expected much more from these lovely ingredients and all that butter. Very disappointed.

First, I agree that it is more cake-like than muffin. FOUR tsp of baking powder? It seemed excessive to me, so I only added 3, but I could still taste it in the final product in an unpleasant way. I had high hopes, but I will unfortunately not be making these again.

Gorgeous! I also made a few adjustments… Brown sugar instead of white, 1/2 cup of whole wheat flour to 1 1/2 cups white flour, three eggs instead of two, and two apples instead of one. The raw mixture comes out fluffy, almost soufflé like, and the baked end result is moist and wonderful. The lemon is a genius addition to these muffins… Really makes them!

This is a very good muffin and like the texture. I know there are complaints about not enough lemony flavor. As a suggestion…if you rub the lemon zest into the sugar with your fingertips it releases the oils and hence you get more flavor.