Apple Cinnamon Greek Yogurt Muffins (Printable Version)
Moist whole-wheat muffins with apples, warm cinnamon, and creamy Greek yogurt — simple, wholesome breakfast or snack.
# What You Need:
→ Wet Ingredients
01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/3 cup honey or pure maple syrup
04 - 1/4 cup olive oil or melted coconut oil
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups whole wheat flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon salt
→ Add-ins
11 - 1 1/2 cups peeled and diced apples
12 - 1/3 cup chopped walnuts or pecans (optional)
# How To Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly coat with oil spray.
02 - In a large bowl, whisk together Greek yogurt, eggs, honey or maple syrup, olive oil or melted coconut oil, and vanilla extract until well blended.
03 - In a medium bowl, stir together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
05 - Gently fold in diced apples and, if using, chopped walnuts or pecans.
06 - Spoon the batter evenly into muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Greek yogurt not only makes these muffins lovely and tender, it feels like a clever secret for guilt-free baking.
- Every batch is incredibly versatile—I’ve stirred in pears or left out nuts depending on my mood, and they never let me down.
02 -
- I once overmixed and the muffins turned dense—stir only until combined for the softest texture.
- Chilling the diced apples before folding in prevents them from letting out too much juice during baking.
03 -
- Measuring the flour by fluffing and spooning prevents dry, dense muffins every time.
- The real secret is not to overbake—pull them out as soon as the tops spring back for ultimate moisture.