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Apple Cinnamon Greek Yogurt Muffins

Delicious Apple Cinnamon Greek Yogurt Muffins for Cozy Mornings

Delightful Apple Cinnamon Greek Yogurt Muffins that offer a moist and fluffy texture, perfect for breakfast or snack.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider using a gluten-free flour blend for a gluten-free version.
  • 1 tablespoon Baking Powder This leavening agent ensures your muffins rise beautifully.
  • 1 teaspoon Ground Cinnamon Feel free to adjust the amount based on your preference.
  • Salt Enhances the overall flavors, balancing the sweetness.
  • 1 cup Greek Yogurt Can be substituted with regular yogurt if needed.
  • ¾ cup Brown Sugar Offers sweetness with a hint of molasses.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
  • 1 to 1.5 cups Apples (diced) Can be replaced with pears or bananas.
Optional Toppings
  • Oats Sprinkle on top for added texture and crunch.
  • Chopped Nuts Consider walnuts or pecans for a nutty twist.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing it.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt.
  3. In a separate bowl, blend together 1 cup of Greek yogurt, ¾ cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
  4. Gently add the wet mixture to the bowl of dry ingredients and fold until just combined.
  5. Fold in 1 to 1.5 cups of diced apples until evenly distributed.
  6. Spoon the batter into your prepared muffin tin, filling each cup about ¾ full. Optionally, sprinkle oats or chopped nuts on top.
  7. Bake for 18-22 minutes, checking for doneness with a toothpick.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 6mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 2-3 months.

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