Apple Cinnamon Greek Yogurt Muffins (Printable)
Moist whole-wheat muffins with apples, cinnamon and Greek yogurt—ideal for breakfast or a grab-and-go 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 Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease lightly with oil spray.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), oil, and vanilla extract until fully blended.
03 - In a medium bowl, stir together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Add the dry mixture to the bowl with wet ingredients and stir gently until just combined. Do not overmix.
05 - Gently fold in diced apples and nuts, if using, ensuring even distribution throughout the batter.
06 - Divide the batter evenly among 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 comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Hints:
01 -
- Theyre secretly packed with protein and whole grains but taste just like bakery treats.
- Greek yogurt keeps every bite moist—theyve saved many rushed mornings at my place!
02 -
- If you overmix the batter, youll end up with dense muffins—less stirring is truly more here.
- Switching up apple varieties completely changes the flavor—try mixing two types for a blend of sweet and tart.
03 -
- Toasting the nuts before folding them in takes their flavor (and your muffins) up a notch.
- Measuring flour by spooning and leveling prevents dense, dry muffins—no packing it in!