Apple Cinnamon Greek Yogurt Muffins for a Cozy Morning Boost

These Apple Cinnamon Greek Yogurt Muffins offer a nourishing, high-protein breakfast option that’s easy to make and satisfying.

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Prep Time 12

Cook Time 25

Cooling Time 5

Total Time 42

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 large Eggs A crucial binder that helps structure the muffins.
1 cup Packed Brown Sugar Adds sweetness and moisture; coconut sugar can be a healthier alternative.
1 cup Nonfat Plain Greek Yogurt The star protein source that keeps muffins deliciously moist; full-fat can enrich the texture.
1/2 cup Unsweetened Applesauce Infuses moisture and enhances the apple flavor; mashed banana is a great substitute if preferred.
1 teaspoon Vanilla Extract Elevates the flavor profile; opt for pure vanilla for the best taste.
1 1/2 cups All-Purpose Flour Provides the necessary structure; gluten-free flour makes a great substitute.
2 teaspoons Baking Powder Acts as a leavening agent, ensuring your muffins rise perfectly.
1 teaspoon Ground Cinnamon Adds a warm, spicy note; fresh cinnamon intensifies the flavor.
1 large Apple (peeled and diced) Delivers both flavor and moisture; choose sweet apple varieties for best results.

For the Topping

1 tablespoon Granulated Sugar Optional for a sprinkle of sweetness on top.
1 teaspoon Additional Cinnamon Boosts the topping and complements the apple flavor perfectly.

Equipment

muffin tin
Mixing bowls
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray.
Whisk together the eggs and packed brown sugar until frothy, then stir in applesauce, Greek yogurt, and vanilla extract.
Sift together the flour, baking powder, and ground cinnamon in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing gently.
Gently fold in the diced apples into the batter.
Divide the batter evenly among the greased muffin cups, filling each about two-thirds full.
Mix together the granulated sugar and additional cinnamon for the topping, then sprinkle over the muffin batter.
Bake for about 25 minutes or until tops are golden and a toothpick comes out clean.
Allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Avoid overmixing to keep muffins light and fluffy, and customize with favorite fruits or nuts.

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