No unhappy peeling or cutting of fruit here!
For the muffin batter:
2 cups flour
1/2 tsp salt
1 Tbsp cinnamon
2 tsp baking powder
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk
2 large eggs, beaten
1 tsp vanilla
For the apple cinnamon swirl:
1/2 cup apple jelly
1/4 cup brown sugar
2 Tbsp cinnamon
A teaspoon or two of lemon juice (optional)
Preheat oven to 375 degrees, and line ~12 standard muffin cups.
In a medium bowl, mix together the flour, salt, cinnamon, and baking powder. In a larger bowl, whisk together the melted butter, eggs, sugars, milk, and vanilla.
Combine the wet ingredients with the flour mixture, and mix into a smooth, thick batter. Fill each muffin cup about halfway.
Warm the apple jelly in a small bowl, then mix in the cinnamon, brown sugar, and lemon juice. Add a spoonful of jelly mixture onto each muffin cup, then cover tops with remaining batter.
Use a toothpick or small knife to swirl the batter in each muffin cup gently (but generously). Bake for 15-2o minutes, or until just done. Remove from pan as soon as possible, or they’ll live annoyingly up to their name!