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Irresistible Apple Cinnamon Greek Yogurt Muffins You Have to Try - Featured Image

Irresistible Apple Cinnamon Greek Yogurt Muffins You Have to Try

Learn how to make delicious Apple Cinnamon Greek Yogurt Muffins. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups all-purpose flour (you can substitute half with whole wheat flour for extra fiber)
  • 1/2 cup granulated sugar (use coconut sugar for a richer flavor and lower glycemic index)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup plain Greek yogurt (full-fat or 2% works best for moistness)
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled and diced apples (I like using a crisp variety like Honeycrisp or Fuji)
  • Optional: 1/2 cup chopped walnuts or pecans for a crunchy twist

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. This step is key to ensuring your spices and leavening agents are well distributed, which I learned the hard way after one muffin batch had a cinnamon overload in just a few bites.
  3. In a separate bowl, beat the eggs lightly. Add the Greek yogurt, oil, and vanilla extract, mixing until smooth. The yogurt adds moisture and a subtle tang, which keeps these muffins from ever feeling dry—something I appreciate during rushed school mornings.
  4. Fold the wet ingredients into the dry ingredients gently. Overmixing can make muffins tough, so stop as soon as you no longer see flour.
  5. Carefully fold in the diced apples and nuts if using. This is the moment when your kitchen starts smelling like fall, and you’ll want to sneak a piece of apple while no one’s looking.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This helps them rise beautifully without spilling over.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. My tip? Start checking at 18 minutes so you don’t overbake—especially since every oven is its own beast.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Or, if you’re like me and can’t resist a warm muffin, grab one straight from the pan and savor that melty, fresh-baked goodness.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Apple Cinnamon Greek Yogurt Muffins, recipe, cooking, food