Apple Cinnamon Greek Yogurt Muffins (Print Version)

Moist whole-wheat muffins with diced apples, warm cinnamon and creamy Greek yogurt—quick, 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 (about 2 medium apples)
12 - 1/3 cup chopped walnuts or pecans (optional)

# How to Prepare:

01 - Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly coat with oil spray.
02 - In a large bowl, whisk together Greek yogurt, eggs, honey or maple syrup, oil, and vanilla extract until smooth.
03 - In a separate bowl, stir together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Add dry mixture to wet mixture and gently stir until just combined, taking care not to overmix.
05 - Fold in diced apples and chopped nuts if using, distributing evenly throughout the batter.
06 - Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely.

# Expert Advice:

01 -
  • The muffins stay irresistibly moist thanks to the Greek yogurt, still feeling light and not overly sweet—a little secret for breakfast that doesn't taste "healthy" at all.
  • They're a perfect way to use up apples and clear the pantry of nuts, plus the scent that fills your kitchen will have everyone drifting in for a taste.
02 -
  • Overmixing the batter even a little can turn these muffins dense and heavy—stir just enough, and walk away.
  • One time I skipped peeling the apples out of impatience, and the skins made the muffin texture strangely chewy—definitely worth the extra two minutes to peel them.
03 -
  • Lightly toasting nuts before folding them in adds a wonderful depth that makes each bite nutty and fragrant.
  • Reserve a tablespoon of flour to toss with your diced apples—this keeps them from sinking to the bottom during baking.

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