These muffins were made using Martha Stewarts "Breakfast Muffin" recipe from this book.
Makes 12 small muffins (today I only made 9 in hopes of them being not so tiny...)
10 tablespoons of melted butter (plus more for pan)
1 3/4 cups of flour (I used 1 cup white, 3/4 cups whole wheat)
1 tablespoon baking powder
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla
2/3 cup sugar
2/3 cup milk
1 large egg, room temperature
1 1/4 cup chopped apple
1 1/2 teaspoons lemon zest
Preheat oven to 400 degrees. Butter muffin tin. Combine flour, baking powder, cinnamon and salt in large bowl and whisk to combine.
In a medium bowl combine butter, vanilla, sugar, milk, egg and whisk to combine. Fold the butter mixture and fruit into the flour mixture, using no more than 10 strokes (admittedly I cannot do that. Martha please teach me your ways!).
Spoon batter into each cup and bake until tops are golden, 15 to 17* minutes. Remove from oven, let cool in pan 15 to 20 minutes before removing.
*I've made this recipe a few times now, and every time I end up baking the muffins for at least an extra 10 minutes.