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Greek Yogurt Apple Muffins

Moist Greek Yogurt Apple Muffins Ready in 30 Minutes

These Greek Yogurt Apple Muffins are moist, tender, and quick to make, perfect for busy mornings or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Provides structure; substitute with whole wheat for a nuttier taste.
  • 2 tsp Baking Powder Essential for rising; don't skip it for a perfect texture.
  • 1 tsp Baking Soda Enhances browning and flavor in your muffins.
  • 1/2 tsp Salt A small amount balances the sweetness beautifully.
  • 1 tbsp Ground Cinnamon Adds that warm, comforting spice.
  • 1/2 cup Granulated Sugar Sweetens the muffins.
  • 1/4 cup Brown Sugar Introduces moisture and depth.
  • 1 large Egg Acts as a binder and adds moisture.
For Creamy Moisture
  • 1 cup Greek Yogurt Keeps muffins moist and adds protein.
  • 1/2 cup Milk Necessary for moisture.
  • 1/4 cup Vegetable Oil Ensures muffins stay moist.
  • 1 tsp Vanilla Extract Elevates flavors.
For the Fruity Delight
  • 1 cup Apple Freshly diced apple adds sweetness and texture.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, egg, Greek yogurt, milk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined.
  5. Fold in the diced apple pieces until evenly distributed throughout the batter.
  6. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow muffins to cool completely to maintain a perfect moist texture without sogginess.

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