Anyone have a favorite apple muffin recipe? (541 views)

applecrisp, these were SO good!

Apple-Cinnamon Muffins CC Dec/Jan16
Do not substitute apple juice for the apple cider. Make sure to spray the muffin tin thoroughly, inside the cups and on top.
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter, plus 4 tablespoons melted
2 Granny Smith apples (6 1/2 ounces each), peeled, cored, cut into 1/4-inch pieces (3 cups)
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
2 ½ cups (12 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup (7 ounces) granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup plain whole-milk yogurt
1 teaspoon vanilla extract
Using your fingers, combine granulated sugar, brown sugar, and cinnamon in bowl. Cover and set aside. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin generously with vegetable oil spray. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated and apples are well browned, about 9 minutes. Remove pan from heat and let cool for 10 minutes. Meanwhile, whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick and homogeneous, about 30 seconds. Whisk cider, yogurt, and vanilla into sugar mixture until combined. Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping. Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin to wire rack and let cool for 5 minutes longer. Serve.

And these are my fave blueberry muffins of all time.

Mackinac Lemon Blueberry Muffins Cooks Country Aug/Sep 17 Makes 12
1 1/2 cups (10 1/2 ounces) sugar
5 teaspoons grated lemon zest (2 lemons)
2 1/2 cups (12 1/2 ounces) all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sour cream
7 tablespoons unsalted butter, melted
2 large eggs
7 1/2 ounces (1 1/2 cups) frozen blueberries
400. Generously spray 12-cup muffin tin, including top, with vegetable oil spray (Use cups!). Combine 1/4 c sugar and 2 tsp zest. Whisk flour, powder, salt together. Whisk sc, 5 tbsp melted butter, eggs, remaining 1 1/4 c sugar, and remaining 1 tbsp zest together in large bowl. Using rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed; do not overmix. Portion batter; evenly distribute any remaining batter among cups. Brush batter with remaining 2 tbsp melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup). Bake until golden brown and toothpick inserted in center comes out with few crumbs, 20 to 25 min, rotating muffin tin halfway through. Let cool in tin on wire rack for 10 min. Transfer muffins to rack and let cool for 5 min.