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Apple Cinnamon Greek Yogurt Muffin

Moist Apple Cinnamon Greek Yogurt Muffins You'll Love

Try these Apple Cinnamon Greek Yogurt Muffins for a nutritious breakfast treat that’s moist and bursting with flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Whole Wheat Flour Adds hearty fiber and rustic texture.
  • 1 cup All-Purpose Flour Provides structure and lightness.
  • 2 teaspoons Baking Powder Acts as a primary leavening agent.
  • 1 teaspoon Baking Soda Enhances lift and balances acidity.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 2 teaspoons Ground Cinnamon Infuses warmth and aroma.
  • 1/4 teaspoon Ground Nutmeg Adds earthy warmth.
  • 2 large Eggs Bind ingredients together.
  • 1 cup Greek Yogurt Keeps muffins moist and flavorful.
  • 1/2 cup Unsweetened Applesauce Natural sweetener and moisture booster.
  • 1/3 cup Honey or Maple Syrup Provides natural sweetness.
  • 1/2 cup Milk Thins batter for smooth mixing.
  • 2 cups Apples Diced, preferably Fuji or Honeycrisp.
  • 1/2 cup Nuts or Raisins Optional for added texture.
Optional Glaze or Topping
  • 1 cup Powdered Sugar For simple glaze.
  • 2 tablespoons Milk To mix with powdered sugar for glaze.
  • 2 tablespoons Cinnamon Sugar For sprinkling on top before baking.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it.
  2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
  3. In a medium bowl, beat together the eggs, Greek yogurt, unsweetened applesauce, and honey or maple syrup. Add the milk and mix until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing.
  5. Fold in the diced apples and any optional nuts or raisins., ensuring even distribution throughout the batter.
  6. Spoon the muffin batter into prepared muffin cups, filling each about 3/4 full.
  7. Bake for 18 to 22 minutes, until tops are golden brown and a toothpick inserted comes out clean.
  8. Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

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