Apple Cinnamon Greek Yogurt Muffins (Printable)

Tender whole-wheat muffins with apples, cinnamon and creamy Greek yogurt; wholesome low-fat breakfast or snack.

# 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)

# How-To Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly coat with oil spray.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, honey or maple syrup, oil, and vanilla extract until smooth.
03 - In a medium bowl, stir together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Add the dry ingredients to the yogurt mixture and stir gently until just combined. Avoid overmixing.
05 - Gently fold in the diced apples and chopped nuts, if using.
06 - Divide the batter evenly among the 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 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • Greek yogurt keeps every muffin impossibly moist—no dry crumbs here, promise.
  • A sprinkle of cinnamon paired with juicy apple bits transforms a simple snack into something that feels like a hug for breakfast.
02 -
  • Once I impatiently overmixed the batter and ended up with muffins denser than pancakes—fold gently and stop when you see the last streak of flour disappear.
  • Discovering that toasting the nuts before adding them takes every bite to a whole new level—just don’t walk away from the pan, or you’ll risk burnt bits.
03 -
  • If your apples are super juicy, blot them with a paper towel so the muffins aren’t too wet.
  • A tiny pinch of extra salt sprinkled on top before baking really makes the flavors pop—it’s my not-so-secret trick.

Return