Prep Time: 10 minutes | Cook Time: 17 minutes | Total Time: 27 minutes | Yield: 24 standard-sized muffins

Ingredients

Muffins:

3 1/2 cups (250g) all-purpose flour

3 teaspoons baking powder

1 teaspoon baling soda

1/2 teaspoon salt

1 1/3 cup (135g) granulated sugar

4 large eggs

1 1/2 cup yoghurt

12 tablespoons (85g) butter, melted

zest and juice of one lemon (mine yield about 1 tablespoon zest and 1/4 cup juice)

1 teaspoon vanilla extract

Lemon Drizzle Topping:

2 cups powdered sugar

4-6 tablespoons lemon juice

Instructions

To make the muffins:

1. Preheat oven to 350°F. (220°C). Butter 12 muffin cups or line them with liner papers.
2. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
3. In a medium bowl, whisk the eggs with the yoghurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients in to the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over-mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes.

To make the lemon drizzle topping:

1. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
2. When the muffins are cooled, pour the drizzle over the muffins.
3. Muffins are best the same day as they are made, bu they can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

Yield: 12 muffins

Ingredients

Crumble Topping:

3 tbsp rolled oats

1 tbsp butter, melted

1 tsp brown sugar

1/2 tsp ground cinnamon

Muffins:

1 cup Rolled oats

1 cup whole wheat or all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 cup honey

1/3 cup melted coconut oil, (or neutral oil like grape-seed or vegetable oil)

3 eggs

1 tsp vanilla extract

1/3 cup brown sugar

2 cups shredded, unpeeled apples (about two large apples)

Instructions

1. Make the crumble topping by combining oats, butter, brown sugar, and cinnamon in a small bowl. Set aside.
2. Preheat oven to 350°F. Line a muffin tin with muffin cups.
3. Put oats in a food processor and pulse into a flour-like consistency. Combine oat flour, wheat flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
4. Mix together honey, oil, eggs, and vanilla in a medium bowl. Add sugar and stir until combined. Add apples; stir until well combined. Add in flour mixture and stir until just combined.
5. Divide batter into 12 muffin cups and sprinkle tops with crumble. Bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes and enjoy it!

Notes

These cinnamon apple muffins can easily be made vegan. Just replace the eggs with flax eggs, change out the butter for coconut oil or a good vegan butter, and swap the honey for maple syrup.

Yield: 18 muffins | Prep Time: 5 mins | Cook time: 22 mins

Ingredients

3 cups (375g) all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (113 g) unsalted butter, at room temperature

1/4 cup (60g) sour cream or plain yoghurt, room temperature

1/2 tsp almond extract, or vanilla if preferred

2 cups (300g) fresh cherries, pitted, coarsely chopped and drained

Instructions

1. Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, whisk together melted butter, sugar and eggs until well combined. Add milk, sour cream and almond extract, then mix again until incorporated.
4. Pour wet ingredients into the bowl of dry ingredients and mix just until combined (avoid over-mixing). Stir in chopped cherries with a rubber spatula spoon.
5. Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle coarse sugar over the muffins (sprinkle from high above so there are no concentrated spots and sugar is dispersed evenly).
6. Bake at 400°F for 20-22 minutes. Muffins are done when the tops are golden and a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before serving. I like to turn the muffins on their side in the pan so the bottoms don’t get soggy.

Notes

Frozen Cherries may also be used. Defrost them in a colander and discard the drippings. Use as directed in the recipe.

Chocolate Chips (1 cup) may be added to the recipe if desired. Stir them in when adding the cherries.

Store Muffins in an airtight container at room temperature for up to 5 days.

Freeze Muffins  after they have cooled completely. Store them in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before serving.

Recommended Tools: kitchen scale, muffin tin, mixing bowls, whisk, ice cream scoop