Greek Yogurt Apple Cinnamon Muffins
These muffins are a delightful breakfast option bursting with sweet apples, warm cinnamon, and creamy Greek yogurt, offering a healthier alternative to traditional muffins.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Dry Ingredients
- ⅓ cup all-purpose flour A staple for a tender and moist muffin base.
- ½ cup all-purpose flour A base for the muffin, ensuring a perfect rise.
- ¾ cup whole wheat flour Adds a wholesome flavor and increases fiber content.
- 2 tablespoons cornstarch Helps to achieve that soft, tender crumb.
- 1 teaspoon baking powder Gives the muffins their rise and airy texture.
- ¼ teaspoon salt Balances the flavors beautifully.
- 1 teaspoon ground cinnamon Amplifies that cozy aroma.
- ½ teaspoon apple pie spice Infuses a blend of spices reminiscent of fall.
Wet Ingredients
- 1 large egg Acts as a binding agent.
- ¾ cup plain Greek yogurt Adds creaminess while providing protein.
- ¼ cup vegetable oil Keeps the muffins tender.
- 2 tablespoons pure maple syrup Adds natural sweetness.
- 1 teaspoon vanilla extract Enhances the overall taste.
- ⅓ cup packed light brown sugar Adds essential caramel notes.
Fruits
- 1 cup peeled and diced apple Brings freshness and hydration to each bite.
Streusel Topping
- ⅓ cup white flour For the topping.
- 1 tablespoon oats Adds texture.
- ½ teaspoon cinnamon Enhances flavor.
- 2 tablespoons brown sugar Sweetness for the topping.
- 2 tablespoons cold unsalted butter For creating a light and fluffy muffin texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, lightly spraying them with cooking spray.
- In a small bowl, combine the flour, oats, cinnamon, and brown sugar for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cornstarch, baking powder, salt, cinnamon, and apple pie spice.
- In another bowl, whisk the egg until smooth, then add the Greek yogurt, oil, maple syrup, vanilla, and brown sugar. Mix until well combined.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined.
- Fold in the diced apples gently.
Baking
- Divide the batter evenly among the muffin cups, filling each about ¾ full, and sprinkle the streusel topping generously over each muffin.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For variations, substitute apples with pears or blueberries, and consider adding a pinch of nutmeg for enhanced flavor. Store in an airtight container for up to three days or freeze for longer preservation.