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 an apple muffin recipe on 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!
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.
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!).
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
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.
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.
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
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Greek Yogurt Apple Cinnamon Muffins
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 large measuring jug
- 12 cup muffin tin and liners
- measuring spoons
For the streusel:
- ⅓ cup white flour
- 1 tablespoon quick cooking oats
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons cold stick butter
- 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
- 1 large egg
- ¾ cup plain Greek yogurt
- ¼ cup oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup light brown sugar
- 1 cup peeled + chopped apple
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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