Description
These Greek Yogurt Apple Cinnamon Muffins are a delicious and wholesome fall treat, featuring a moist texture from Greek yogurt, sweet chunks of apple, and a crunchy cinnamon streusel topping. Perfect for breakfast or a cozy snack, they combine whole wheat and white flour with warm spices for a comforting flavor.
Ingredients
Streusel:
- ⅓ cup white flour
- 1 tablespoon quick cooking oats
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons cold stick butter
Dry Ingredients:
- ½ cup white flour
- ¾ cup whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon apple pie spice
Wet Ingredients:
- 1 large egg
- ¾ cup plain Greek yogurt
- ¼ cup oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup light brown sugar
Other:
- 1 cup peeled and chopped apple
Instructions
- Make the streusel: Combine the flour, quick cooking oats, cinnamon, and brown sugar in a medium bowl. Cut in the cold butter using a pastry cutter or your fingers until crumbs form. Chill the streusel mixture in the refrigerator while preparing the muffin batter.
- Prepare the muffin tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easy.
- Mix dry ingredients: In a large bowl, whisk together the white flour, whole wheat flour, cornstarch, baking powder, salt, cinnamon, and apple pie spice until well combined.
- Mix wet ingredients: In a large measuring jug or bowl, whisk the egg, Greek yogurt, oil, maple syrup, vanilla extract, and light brown sugar until smooth and fully combined.
- Combine wet and dry ingredients: Fold the wet ingredients into the dry ingredients gently, mixing just until combined to avoid overmixing; a few lumps are fine but there should be no visible dry flour. The batter will be thick in consistency.
- Add apple: Fold the peeled and chopped apple pieces into the batter evenly.
- Fill muffin cups: Evenly divide the batter into the prepared muffin cups using an ice cream scoop or spoon for mess-free filling. Sprinkle each muffin with the chilled streusel topping.
- Bake the muffins: Place the muffin tin in the oven, and immediately reduce the temperature to 400°F (205°C). Bake for 5 minutes, then reduce the oven temperature again to 350°F (175°C) and continue baking for another 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven and let cool on a wire rack for 5 minutes in the pan, then remove muffins from the tin and allow them to cool completely on the rack before serving.
Notes
- You can add a simple glaze by mixing 1-2 teaspoons maple syrup with a couple tablespoons of powdered sugar until smooth to drizzle over the muffins for added sweetness and appearance.
- Do not overmix the batter to keep the muffins tender and light.
- Use peeled apples to avoid bitterness and maintain a pleasant texture.
- Chill the streusel topping before baking to get a nice crumbly texture.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
