Description

Soft, fluffy apple cinnamon muffins made with Greek yogurt for extra moisture and a protein boost. Perfect for breakfast or a cozy snack.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (240g) Greek yogurt (full-fat or 2%)
2 large eggs (room temperature)
¼ cup (60g) unsalted butter, melted
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 tsp vanilla extract
2 medium apples, peeled and diced (Honeycrisp or Granny Smith recommended)
1 tsp cinnamon

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Peel and dice the apples into small, bite-sized pieces. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, whisk together the Greek yogurt, melted butter (cooled slightly), eggs, brown sugar, granulated sugar, and vanilla extract until smooth and creamy.
Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until no streaks of flour remain.
Gently fold the diced apples into the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Don’t overmix the batter to keep the muffins fluffy.’, ‘Room temperature ingredients make for a smoother batter.’, ‘Sprinkle turbinado sugar on top for a bakery-style look and crunch.’, ‘For crispier muffin tops, bake at 400°F (205°C) for the first 5 minutes, then reduce to 375°F (190°C).’]

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Fat: 5
Carbohydrates: 30
Fiber: 2
Protein: 6

Keywords: apple cinnamon muffins, Greek yogurt muffins, fall recipes, breakfast muffins, healthy muffins