Healthy Apple Cinnamon Greek Yogurt Muffins (Printable)
Moist whole-wheat muffins with apples, cinnamon and Greek yogurt—an easy, wholesome breakfast or snack that freezes well.
# What You'll 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)
# Steps:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, honey or maple syrup, olive oil or melted coconut oil, and vanilla extract until thoroughly blended.
03 - In a separate medium bowl, stir together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gradually add the dry mixture to the wet ingredients and stir just until combined. Avoid overmixing to ensure tender muffins.
05 - Gently fold in the diced apples and, if using, the chopped walnuts or pecans until evenly distributed.
06 - Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- Trust me: Greek yogurt keeps these muffins impossibly moist without extra fat, and it always feels like a little secret.
- I keep coming back because they really do stay soft for days, perfect for hurried mornings or snacks.
02 -
- If you overmix, the muffins will turn dense (I learned this after one too many rubbery batches).
- Letting the muffins rest just five minutes before moving them prevents soggy bottoms—worth every second of patience.
03 -
- Chop apples small so they cook through and nestle into each bite.
- Letting the muffins cool before storing keeps the tops from going sticky.