Sweet and aromatic apple and cinnamon muffins are topped with butter and cinnamon sugar. Perfect to make at home to take on a picnic, hiking, or cook while camping.
Preheat the camp oven to 375 degrees F (190 degrees C). Prepare the muffin trays with butter and flour, making sure to discard any excess flour from the tray after coating.
Sift together the flour, baking powder, and cinnamon in a bowl. Set aside.
In a separate bowl, toss together the diced apples and 2 teaspoons flour to coat the apples. Set aside.
Cream together the butter and sugar until lightened in color, about 3 minutes.
Add the eggs, one at a time, taking care to fully incorporate the first before adding the second. Mix in the vanilla.
Gently fold in the flour mixture, alternating with the milk. Stir until just combined. Fold in the diced apples then scoop the mixture into the prepared muffin tins, filling about 3/4 full.
Bake in the preheated camp oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Topping
While the apple and cinnamon muffins are baking, melt the butter then allow to cool slightly. Pour the butter into a small bowl, sized for dipping the tops of the muffins. Place the dessert rub or cinnamon sugar in a separate bowl then set both aside.
Once muffins have baked, remove them from the oven and allow to cool slightly in the muffin tray.
Remove each muffin and dip first into the melted butter then into the dessert rub or cinnamon sugar mixture. Place onto a plate to finish cooling and serve.