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Cinnamon Apple Muffins

Delightful and fluffy muffins bursting with flavors of fresh apples and cinnamon, perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 250 grams Creamy Greek Yogurt Adds a delightful tang and moisture.
  • 115 grams Unsweetened Applesauce Enhances apple flavor without sugar.
  • 2 large Eggs Brings richness and binds ingredients.
  • 60 milliliters Milk or Buttermilk Adds a creamy dimension.
  • 2 teaspoons Vanilla Extract Provides sweetness that complements apple.
  • 2 tablespoons Melted Butter Infuses a rich flavor.
  • 210 grams Brown Sugar Adds depth of sweetness.
Dry Ingredients
  • 2 teaspoons Baking Powder Creates rise.
  • 1 teaspoon Baking Soda Helps with leavening.
  • 2 teaspoons Ground Cinnamon Key spice for flavor.
  • 1/2 teaspoon Salt Balances sweetness.
  • 325 grams Whole Wheat Flour Provides hearty structure.
  • 3 tablespoons Granulated Sugar For topping, adds crunch.
Main Ingredients
  • 315 grams Granny Smith or Baking Apples, chopped Adds chunks of juicy goodness.

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F) and grease a muffin tin.
  2. In a large mixing bowl, whisk together the creamy Greek yogurt, applesauce, eggs, milk or buttermilk, vanilla extract, and brown sugar until smooth.
  3. Add the baking powder, baking soda, ground cinnamon, and salt into the wet mixture and whisk gently.
  4. Fold in the whole wheat flour and chopped apples until just incorporated.
  5. Fill the muffin tin evenly with the batter.
  6. Bake in the preheated oven for 20-25 minutes, checking for doneness with a toothpick.
  7. Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.

Notes

Consider adding nuts or raisins for texture, and sprinkle cinnamon sugar on top for extra crunch. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.