These cozy apple cinnamon muffins are loaded with fresh, chunky apples for a delightful not-too-sweet dessert or breakfast treat (the Greek yogurt helps make them even more moist and fluffy!)
🌿 Ingredients
All of these ingredients should be readily available at a large grocery store. I love using Honeycrisp or Golden Delicious apples in this recipe, but any other apple varieties will work just fine!
If you'd like to swap out the brown sugar with an equal amount of coconut sugar, honey or maple syrup, that's perfectly fine too. However, you'll want to use either brown sugar, granulated sugar or coconut sugar for the cinnamon topping.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Heat the oven to 350°F and line one 12-muffin tin or two 6-muffin tins.
Step 2: Peel and chop the apples into small bite-sized pieces and set aside.
Pro tip: Don't worry about chopping the perfect apple pieces here. In fact, chunky irregular-shaped pieces actually make these muffins delightful and so rustic.
Step 3: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.
Step 4: In a larger bowl, use the whisk to beat the eggs a little.
Step 5: Add the brown sugar, yogurt, melted butter and vanilla.
Step 6: Whisk until smooth.
Step 7: Place the brown sugar, flour, cinnamon and cubed butter in a small bowl.
Step 8: Use your fingers or a fork just enough to combine and form course crumbs.
Step 9: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over-mix.)
Step 10: Fold the apples into the batter until just combined.
Step 11: Divide the batter evenly into the muffin cups and sprinkle the crumb topping over each muffin top, using your fingers to push it into the batter enough to stick.
Step 12: Bake muffins for 20-22 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
💭 FAQ
Baking apples such as Golden Delicious and Honeycrisp work particularly well in apple muffins, but other apple varieties will also work just fine.
Make sure not to mix the batter too much when you fold the dry ingredients into the wet ingredients, otherwise your muffins may be too dense rather than light and fluffy.
Yes. To make gluten free apple muffins, simply swap out the all-purpose flour with a gluten free all-purpose flour.
Yes; absolutely! Once cooled, these apple muffins freeze well in an airtight container or freezer bag. To rewarm, simply thaw to room temperature and then microwave muffins individually for about 15-20 seconds.
🍳 Recipe
Apple Muffins
Ingredients
Equipment
Method
- Prep: Heat the oven to 350°F and line one 12-muffin tin or two 6-muffin tins. Peel and chop the apples into small bite-sized pieces and set aside.3 medium apples
- Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the brown sugar, yogurt, melted butter and vanilla and whisk again.2 large eggs, ½ cup light brown sugar, ½ cup plain Greek yogurt, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Make the crumble topping: Mix the brown sugar, flour and cinnamon together in a small bowl. Add the cubed butter and use your fingers or a fork just enough to form course crumbs.3 tablespoons light brown sugar, 2 tablespoons all-purpose flour, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter
- Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then divide it evenly into the muffin cups. Finally, sprinkle the crumb topping over each muffin top, using your fingers to push it into the batter just enough to stick.
- Bake: Bake muffins for 20-22 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
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