Description
Delight in these moist and flavorful Greek Yogurt Apple Cinnamon Muffins, perfect for a wholesome breakfast or a cozy snack. Combining the natural sweetness of apples with the warming spices of cinnamon and apple pie spice, these muffins boast a tender crumb thanks to Greek yogurt and a blend of whole wheat and white flours.
Ingredients
Scale
Dry Ingredients
- 1/3 cup white flour
- 1 tablespoon quick cooking oats
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1/2 cup white flour
- 3/4 cup whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon apple pie spice
Wet Ingredients
- 2 tablespoons cold stick butter
- 1 large egg
- 3/4 cup plain Greek yogurt
- 1/4 cup oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/3 cup light brown sugar
- 1 cup peeled and chopped apple
Instructions
- Prepare the streusel topping: In a small bowl, combine 1/3 cup white flour, quick cooking oats, 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and cold stick butter. Use your fingers or a pastry cutter to mix until crumbly. Set aside.
- Mix dry ingredients for batter: In a large bowl, whisk together 1/2 cup white flour, 3/4 cup whole wheat flour, cornstarch, baking powder, salt, 1 teaspoon cinnamon, and apple pie spice until well combined.
- Combine wet ingredients: In a separate bowl, beat the egg, then add Greek yogurt, oil, maple syrup, and vanilla extract. Mix thoroughly until smooth.
- Incorporate wet and dry components: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender muffins.
- Add apples and fold in: Gently fold the peeled and chopped apple into the batter, ensuring even distribution.
- Fill muffin cups and top: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well. Divide the batter evenly among the cups. Sprinkle the prepared streusel topping evenly over each muffin.
- Bake the muffins: Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool and serve: Remove from oven and let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use firm, crisp apples like Granny Smith or Honeycrisp for best texture and flavor.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- These muffins freeze well; wrap tightly and freeze for up to 2 months.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative and use coconut oil instead of butter and oil.
