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Greek Yogurt Apple Muffins

Irresistibly Moist Greek Yogurt Apple Muffins You'll Love

Delight in these Greek Yogurt Apple Muffins, moist and flavorful, perfect for breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Provides structure; level it accurately for light muffins.
  • 2 teaspoons Baking Powder Acts as a leavening agent; ensure it's fresh for the best rise.
  • 1 teaspoon Baking Soda Enhances flavor and browning; crucial for achieving that perfect texture.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Infuses warmth and flavor.
  • 1 cup Granulated Sugar Adds sweetness.
  • 1/2 cup Light Brown Sugar Contributes moisture and a hint of caramel flavor.
  • 1 Large Egg Bring to room temperature for better incorporation.
  • 1 cup Greek Yogurt Brings moisture and protein.
  • 1/2 cup Milk Any type works, including non-dairy alternatives.
  • 1/4 cup Vegetable Oil (Canola) Keeps muffins soft and moist.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 medium Apple (diced) The star of the show! Choose Honeycrisp or Granny Smith.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until mixed thoroughly.
  3. In another bowl, blend granulated sugar, light brown sugar, egg, Greek yogurt, milk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to overmix.
  5. Fold in the diced apples until evenly distributed throughout the batter.
  6. Fill each muffin cup about 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow ingredients like egg and Greek yogurt to reach room temperature beforehand for a smoother batter. Measure flour using the spoon-and-level method to avoid density, and always cool muffins completely on a wire rack to prevent sogginess.

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