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Quick Greek Yogurt Apple Muffins

Quick Greek Yogurt Apple Muffins for Cozy Mornings

Enjoy Quick Greek Yogurt Apple Muffins, a fuss-free recipe perfect for busy days and healthy breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider substituting with whole wheat flour.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Don't skip this ingredient.
  • 1 teaspoon Salt Balances sweetness.
  • 2 teaspoons Ground Cinnamon Feel free to experiment with nutmeg.
  • 3/4 cup Granulated Sugar Substitutes include honey or maple syrup.
  • 1/4 cup Brown Sugar Light or dark can be used interchangeably.
  • 1 large Egg Use room temperature for best results.
  • 1 cup Greek Yogurt Can be replaced with sour cream or applesauce.
  • 1/2 cup Milk Any kind, including non-dairy options.
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 teaspoon Vanilla Extract Use pure extract for best aroma.
  • 1 large Apple Diced; varieties include Honeycrisp or Granny Smith.
Optional Mix-Ins
  • 1/2 cup Nuts (walnuts, pecans) Add crunch and nutrition.
  • 1/2 cup Chocolate Chips Great for a sweeter variation.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In a separate bowl, mix granulated sugar, brown sugar, egg, Greek yogurt, milk, vegetable oil, and vanilla extract until creamy.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined.
  5. Fold in the diced apple gently to ensure an even distribution.
  6. Scoop the batter into muffin cups, filling them about two-thirds full, and bake for 18-20 minutes.
  7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Store muffins in an airtight container at room temperature for up to 1-2 days, or refrigerate for up to 5 days.

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