These Apple Cinnamon Muffins are made with Greek yogurt, whole wheat flour and less oil and sugar than regular bakery muffins. It makes them a great choice for an apple packed fall treat!
What you’ll find in this post:
When it’s fall, I now live and breathe fall.
That wasn’t always the case and I for many years I would have big plans of what my fall should look like, but then never took action on it.
This year I’m going all in – pumpkins and mums all around the house. We’ve been to the pumpkin patch, to different autumn fairs, we’ve been to an apple orchard, we’re busy making fall crafts and eating all things pumpkin.
Oh – boots, sweaters and reading aloud under cozy blankets? Check, check and check.
I think I’m doing a pretty fine job sharing pumpkin recipes on the blog this year – but did you know I already have plenty of apple recipes, too?
There’s an apple muffin recipe on the blog already too (with a pretty amazing cinnamon nut filling!), but it’s definitely a dessert kind of muffin and not an everyday kind of muffin.
That’s why I’m sharing these Greek Yogurt Apple Cinnamon Muffins today – they’re made a little healthier with plenty of ingredient swaps, yet they’re so flavorful and fluffy. My kids love them!
My best tips to make your apple cinnamon muffins an autumnal success:
Chill the 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.
Do not overmix
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!).
Don’t thin out the batter
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!
Bake as directed
I understand it seems insane to preheat the oven to 425°F for muffins. But that’s how it works best!
Once 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 to take a peek!) 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.
How to make apple cinnamon muffins:
Get the printable recipe here:
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.
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 large measuring jug
- 12 cup muffin tin and liners
- measuring cups
- measuring spoons
- cookie scoop
For the streusel:
- 1/3 cup white flour
- 1 tablespoon quick cooking oats
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons cold stick butter
- 1/2 cup white flour
- 3/4 cup whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon apple pie spice
- 1 large egg
- 3/4 cup plain Greek yogurt
- 1/4 cup oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 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.
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.