Baking something warm and comforting is one of life’s simple pleasures. These Apple Cinnamon Greek Yogurt Muffins strike the perfect balance: tender, moist, lightly sweet—but still wholesome. Thanks to Greek yogurt and apples, they offer a dose of protein and natural fruitiness without relying heavily on butter or oil. Whether you’re preparing breakfast, a snack, or something to share with guests, these muffins are sure to become a kitchen favorite.
Ingredients
- 1 cup all‑purpose flour (sifted)
- 1 cup rolled oats (old‑fashioned)
- ½ cup Greek yogurt (plain)
- ½ cup sugar (granulated or brown)
- ½ cup unsweetened applesauce
- 1 large egg (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup diced apple (peeled, fresh)
Instructions
- Preheat your oven to 350 °F (175 °C). Prepare a muffin tin (12 cups) by greasing or lining with paper liners.
- In a large bowl, whisk together the dry ingredients: all‑purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the wet ingredients: Greek yogurt, sugar, applesauce, and the egg until smooth and well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until they are just combined. (Don’t overmix — a few lumps are fine.)
- Fold in the diced apples, distributing them evenly through the batter.
- Divide the batter into the 12 muffin cups (about ¾ full each).
- Bake for 20–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Why You’ll Love These Muffins
- Moist & Tender Texture: The Greek yogurt keeps them soft and prevents dryness.
- Flavorful & Cozy: The combination of fresh apple and warming cinnamon delivers a comforting taste.
- Simpler & Healthier: Replacing heavy fats with yogurt and applesauce lowers the calorie load without compromising texture.
- Versatile: Great for breakfast, snack time, or even dessert.
Tips & Variations
- Use honey or maple syrup instead of sugar for a natural sweetener option.
- Swap half the Greek yogurt with mashed ripe banana for a banana‑apple flavor twist.
- Use whole wheat flour (or a mix) for more fiber, but reduce slightly if the batter becomes too stiff.
- Add mix‑ins like chopped walnuts, pecans, raisins, or dried cranberries for extra texture and flavor.
- Keep an eye on your oven’s last minutes: different ovens bake differently.
Storage & Reheating
- After cooling completely, store muffins in an airtight container at room temperature for 2–3 days.
- To store longer, wrap each muffin tightly in plastic wrap or foil, then place in a freezer bag. They keep well for up to three months in the freezer.
- To enjoy later: thaw at room temperature or warm briefly in the microwave (15–20 seconds) or in a 350 °F (175 °C) oven for 5–7 minutes for a crisp top.
Nutrition (Estimate per Muffin)
- Calories: ~ 150
- Fat: ~ 2 g
- Saturated Fat: ~ 0.5 g
- Carbohydrates: ~ 30 g
- Fiber: ~ 2 g
- Sugar: ~ 8 g
- Protein: ~ 4 g
- Sodium: ~ 150 mg
- Cholesterol: ~ 30 mg
These are approximate and depend on specific brands and ingredient variations.