50 minutes mins
| 5 Comments |
5 from 10 votes
Jump to Recipe | Updated: | by Nora
My Apple Muffins are made from simple pantry staples, plus fresh apples. Healthy swaps turn these into a nutritious breakfast or snack, but they’re still just as fluffy and delicious as their non-healthy counterparts!
Fall baking with apples is one of my favorite things come September – and there’s anapple muffin recipeon the blog already too (with a pretty amazing cinnamon nut filling!), but this version right here is a little healthier and perfect for breakfast and snacking!
Recipe tips
Streusel
I say this with every streusel recipe I share, but it’s so important to me: You have to make the streusel topping first, then chill it. Otherwise it will probably turn into paste and make messy buttery puddles on your muffins.
Equally as important: Using cold stick butter (no buttery spread, no soft margarine, no Country Crock. Do not melt it. It needs to be cold from the fridge). It’s like making pie crust: Cut the butter for the streusel into the dry ingredients for the streusel until you have a pile of smaller and bigger crumbs. Then chill them.
Avoid overmixing
With the whole wheat flour in the batter, it’s even more important that you don’t overmix.
It’s not 100% whole wheat to still keep it nice and fluffy, but it’s definitely a batter that’s on the heavier side (for a 100% whole wheat baked good, try my whole wheat banana bread!).
Batter consistency
I know it seems like a ridiculously thick batter and ridiculously large apple chunks, but it works.
The thick batter supports the apple chunks, and cutting them not too small prevents the apple from disintegrating while baking. We want apple chunks in our muffins, not dense pockets of apple sauce!
Apple muffin FAQs
What kind of apples are used for muffins?
If you’re looking for a tart punch from the apples, Granny Smith are a good choice. For something sweeter, try Gala – they also bake a little softer, so they’re great if you’re making muffins for kids.
How do you check if muffins are done?
The first test is to lightly prod the top of the muffins – if it springs back, chances are high the muffins are done.
You can also stick a toothpick near the center of a muffin. It should come out mostly clean – a few baked crumbs are fine, but there mustn’t be any raw batter.
Finally, my preferred way is to use a food thermometer. I bake muffins to an internal temperature of around 210°F.
What temperature is best to bake muffins?
I always preheat my oven to 425°F for muffins – I know it seems insane. But that’s how it works best!
As soon as the muffins go into the oven, you’ll reduce the temperature to 400°F and bake them for 5 minutes. Then you’ll reduce the temperature to 350°F (no opening the oven door!) and finish baking them for 15-18 minutes.
That initial boost of heat will push the muffins to rise and help the top set a little faster, resulting in nicely domed goodies in the end.
Watch the recipe video
More muffin recipes
- Blueberry Oatmeal Muffins
- Bakery-Style Lemon Poppy Seed Muffins
- The Best Healthy Pumpkin Muffins
- Greek Yogurt Blueberry Muffins
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
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Greek Yogurt Apple Cinnamon Muffins
Want to fill your home with the delicious smells of fall? Bake up these Greek Yogurt Apple Cinnamon Muffins! The streusel topping is unbelievable.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 5 from 10 votes
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Recipe details
Prep 25 minutes mins
Cook 25 minutes mins
Total 50 minutes mins
Servings 12 muffins
Ingredients
For the 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 + chopped apple
Instructions
Make the streusel:
Combine flour, oats, cinnamon and brown sugar in a medium bowl. Cut in the butter until crumbs form. Chill.
Make the muffins:
Preheat your oven to 425°F. Line a 12 cup muffin tin with paper liners.
Mix all dry ingredients in a large bowl.
Whisk together all wet ingredients in a large measuring jug.
Fold the wet into the dry ingredients just until combined, do not overmix (a few lumps are fine, but there shouldn’t be any obvious flecks of dry flour). The batter will be fairly thick. Fold in the apple chunks.
Evenly divide the batter between the prepared muffin cups (this is really easy and mess free with an ice cream scoop). Sprinkle with the chilled streusel.
Reduce the oven temperature to 400°F. Bake the muffins for 5 minutes. Turn down the oven temperature to 350°F and finish baking the muffins for 15-18 minutes or until a toothpick inserted into the middle comes out clean. Cool on a wire rack for 5 minutes before removing from the muffin pan and cooling on the rack completely.
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Notes
I topped the muffins with a quick glaze to make them prettier in the photos. If you want to glaze yours, I simply stirred 1-2 teaspoons of maple syrup into a couple of tablespoons powdered sugar until smooth.
Nutrition is an estimate.
More recipe information
Course: Breakfast, Snack
Cuisine: American
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Irene says
These are so good!
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Nora says
I’m so glad, Irene!
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Michelle says
Just came out of the oven and they’re delish! Really moist and not too sweet — perfect for my family. Will def be in regular rotation as we work our way through the bags (!!) of apples we picked on Sunday. Thanks for sharing!Reply
Nora says
That’s so nice to hear, Michelle! I’m glad your family enjoyed the muffins you made for them. And same here, bags and bags of picked apples and pears waiting to be used up over here ? Thanks for coming back to review the recipe – I appreciate it.
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Sabine says
Nora, these muffins will be the star in my next weekend brunch. Great recipe and easy to follow.
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