Prep: 35 min. | Bake: 22 min.
If you're a fan of all things lemon, you'll love my lemon crinkle cookies. These chewy treats are bursting with fresh lemon juice and zest, delivering that bright, tangy flavour you crave. Topped with a dollop of zesty lemon curd and rolled in powdered sugar, each bite offers the perfect balance of sweetness and citrus. They're easy to make and delicious on their own or paired with a cup of tea.
For the topping:
- 1/2 cup all-purpose flour (60g)
- 1/4 cup light brown sugar (55g)
- 1/4 cup granulated sugar (50g)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted (43g)
For the muffins:
- 2 cups all-purpose flour (240g)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature (113g)
- 1/2 cup packed light brown sugar (110g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (120ml)
- 1 1/2 cups diced apple (about 2 medium sized apples peeled and cored)
For the topping:
Step 1:
In a medium bowl, stir together the brown sugar, flour, granulated sugar, and cinnamon.
Step 2:
Stir in the melted butter with a fork, until the mixture is combined but still clumpy. Set aside.
For the muffins:
Step 1:
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 2:
In another medium mixing bowl, toss the apples with two tablespoons of the flour mixture until the apples are well coated.
Step 3:
In a large mixing bowl, beat the butter and sugars together on medium speed until creamy, about 2 minutes. Add the eggs, one at a time, beating until well combined. Scrape down the bowl and beat in the vanilla.
Step 4:
With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Continue alternating between the flour and milk, mixing just until combined. Fold in the apples.
Step 5:
Divide the batter among the wells of the muffin pan, about ⅓ cup per muffin. (They will be mostly full.)
Step 6:
Sprinkle the topping evenly over the batter, about 3 tablespoons per muffin.
Step 7:
Bake at 170°C for 22 minutes
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Bake and enjoy!