Apple Lemon with Cinnamon Muffins

Apple Lemon with Cinnamon Muffins

50 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  ROBY

“This is such a yummy, yummy recipe that my family and friends just love! Especially the men!”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  2. In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
  3. Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
  4. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

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Reviews (50)

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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!

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Amount Per Serving (12 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet



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Jumbo Fluffy Walnut Apple Muffins


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Easy Apple Cinnamon Muffins