Print

Moist Apple Cinnamon Greek Yogurt Muffins

Three freshly baked greek yogurt apple muffins topped with cinnamon sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create incredibly moist and protein-packed muffins using Greek yogurt, fresh apples, and warm cinnamon spice. This easy recipe is perfect for a healthy breakfast or grab-and-go snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1/4 cup melted unsalted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup peeled and finely diced apples (about 1 medium apple)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the Greek yogurt, granulated sugar, brown sugar, egg, melted butter (or oil), and vanilla extract until smooth.
  4. Add the lemon zest and diced apples to the wet ingredients and stir them in gently.
  5. Add the dry ingredient mixture to the wet ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are acceptable for tender muffins.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and flavor, toss the diced apples with 1 teaspoon of the dry flour mixture before adding them to the batter. This helps prevent the apples from sinking.
  • You can substitute half of the all-purpose flour with whole wheat flour for added fiber, keeping the texture soft.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days to maintain their moist texture.

Nutrition

Find it online: https://cookingzenith.com/greek-yogurt-apple-muffins/