Cinnamon Apple Yogurt Muffins

Name: Cinnamon Apple Yogurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup plain yogurt; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 cup grated apple (about 1 large apple); 1/2 teaspoon vanilla extract

Highlighted under: Cozy Plate Creations

I absolutely love making these Cinnamon Apple Yogurt Muffins when the weather turns cooler. The sweet, aromatic scent of cinnamon fills my kitchen, making it feel so warm and inviting. Using yogurt not only helps to keep the muffins moist but also adds a lovely tang that balances perfectly with the sweetness of the apples. They’re simple to make and disappear quickly in my house, whether enjoyed fresh out of the oven or as an on-the-go breakfast. Trust me, you’ll want to have these on hand!

Created by

Lucinda Price

Last updated on 2026-01-18T04:22:12.930Z

During one particularly cozy afternoon, I decided to experiment with some ingredients I had on hand, resulting in these delightful Cinnamon Apple Yogurt Muffins. I wanted something that was not only tasty but also healthy, so I included yogurt for creaminess. The first bite was pure bliss, with the apples providing a natural sweetness that complemented the warm spices beautifully.

I discovered that using a mix of freshly grated apple and yogurt enhances the muffins' texture, making them light and fluffy. It’s a game-changer that ensures they are moist and not too dense. I can't wait for you to give them a try!

        Why You'll Love These Muffins
        Moist and fluffy texture thanks to yogurt
Sweet apples paired with warming cinnamon flavor
Perfect for breakfast, snacks, or dessert

      

Understanding the Ingredients

The combination of plain yogurt and grated apples in these muffins plays a vital role in achieving the desired texture. Yogurt adds moisture and a slight tang, which balances the sweetness from the apples and sugar, creating a wonderful harmony in flavor. The grated apples also serve as a natural sweetener, allowing you to reduce added sugar without sacrificing taste. Make sure to use fresh, crisp apples for the best results; Granny Smith or Honeycrisp varieties work wonderfully.

When it comes to flour, all-purpose flour is the go-to choice for these muffins due to its balanced protein content, which contributes to a tender crumb. However, if you're looking for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. Just keep in mind that whole wheat flour may absorb more liquid, so you might need to adjust the liquid ingredients slightly to maintain the desired batter consistency.

Perfecting Your Muffin Technique

To ensure even mixing, I recommend whisking the dry ingredients thoroughly. This ensures that the baking powder and baking soda are evenly distributed, preventing any uneven rising or flavor hints in the muffins. When you combine the wet and dry ingredients, be careful not to overmix. A few lumps are okay; overmixing can result in dense muffins rather than the light and fluffy texture we aim for.

Filling the muffin cups to about 2/3 full allows for optimal rise without overflowing. This is particularly important for these muffins, as the yogurt creates a little extra lift. An ice cream scoop can be a handy tool for portioning the batter evenly. For a touch of visual appeal, sprinkle a bit of cinnamon sugar on top before baking for a sweet, crunchy crown.

Storage and Serving Suggestions

These Cinnamon Apple Yogurt Muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them for longer, consider freezing them. Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to three months. When you're ready to enjoy one, simply thaw at room temperature or pop it in the microwave for about 15-20 seconds.

These muffins are versatile enough to be enjoyed any time of day. Pair them with a dollop of honey or a smear of cream cheese for an indulgent breakfast. They also make a wonderful snack or a sweet treat to pack in lunchboxes. For a fun variation, consider adding some chopped nuts or dried cranberries to the batter; they provide an interesting texture and flavor contrast to the soft muffins.

Ingredients to Make Cinnamon Apple Yogurt Muffins

Muffin Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plain yogurt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 cup grated apple (about 1 large apple)
1/2 teaspoon vanilla extract

Make sure to prepare all the ingredients before you start for a smooth baking experience!

Instructions for Baking Muffins

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners or grease it lightly.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the yogurt, milk, vegetable oil, egg, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated apple.

Fill Muffin Tray

Spoon the batter evenly into the muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Enjoy your muffins warm or at room temperature!

Pro Tips

For extra flavor, consider adding chopped nuts or raisins to the batter. You can also switch up the yogurt flavor for a fun twist!

Troubleshooting Common Issues

If your muffins come out denser than expected, it’s likely due to overmixing the batter. Remember, you want to mix just until combined. Another common issue can be burning, so keep a close eye on them as they approach the 18-minute mark. Ovens can vary significantly, so yours may cook them a few minutes faster or slower; a toothpick test is always a reliable way to check for doneness.

In case your muffins turn out too dry, it could be because of the flour measurement. Always spoon the flour into your measuring cup instead of scooping it directly from the bag, which can lead to too much flour being used. If you're adapting the recipe for high-altitude baking, you might need to decrease the flour slightly and increase the liquid to achieve the right texture.

Flavor Enhancements

For a more intense flavor, consider adding additional spices such as nutmeg or ginger. A pinch of freshly grated nutmeg complements the cinnamon beautifully and enhances the overall warmth of the muffins. Alternatively, for a hint of zest, you could add some lemon or orange zest, which would brighten the flavors and add a refreshing twist.

If you’re a fan of nuts, chopped walnuts or pecans can be incorporated into the batter for added crunch and nutrition. Toasting the nuts beforehand adds another layer of flavor that complements the cinnamon and apple quite nicely. Just remember to adjust the quantities to maintain the right balance of wet and dry ingredients.

Scaling the Recipe

This recipe is easily scalable if you’re looking to make a larger batch. Simply double or triple the ingredient quantities while maintaining the same ratio. However, when scaling, keep in mind the baking time may need adjustment—you might need to increase the time slightly for larger batches, especially if using multiple trays in the oven simultaneously. Check for doneness by testing a few muffins from the center of the trays to ensure they’re all baked evenly.

Conversely, if you want to make a smaller batch, you can easily halve the ingredients. Just be cautious with the egg; a large egg can be tricky to split. A good approach is to beat the egg in a bowl, then use approximately 2 tablespoons for the recipe, which should equal about half of an egg. This way, you maintain the right moisture content without wastage.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but the texture may be denser and the muffins may require a bit more liquid.

→ How long will the muffins stay fresh?

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I freeze the muffins?

Absolutely! These muffins freeze well. Just wrap them tightly and store in a freezer bag for up to 3 months.

→ What type of apples are best for this recipe?

I recommend using a mix of tart and sweet apples like Granny Smith and Honeycrisp for the best flavor.