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Greek Yogurt Apple Cinnamon Muffins

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Level: Easy

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Description

Want to fill your home with the delicious smells of fall? Bake these Greek Yogurt Apple Cinnamon Muffins! The streusel topping is unbelievable.

Ingredients

  • FOR THE STREUSEL:
  • ⅓ cups White Flour
  • 1 Tablespoon Quick Cooking Oats
  • ½ teaspoons Cinnamon
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cold Butter
  • FOR THE MUFFINS:
  • ½ cups White Flour
  • ¾ cups Whole Wheat Flour
  • 2 Tablespoons Cornstarch
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Apple Pie Spice
  • 1  Large Egg
  • ¾ cups Plain Greek Yogurt
  • ¼ cups Oil
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • ⅓ cups Light Brown Sugar
  • 1 cup Peeled And Chopped Apple

Preparation

For the streusel:
Combine flour, oats, cinnamon and brown sugar in a medium bowl. Cut in the butter until crumbs form. Chill.

For the muffins:

Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners.

Mix all dry ingredients in a large bowl (flours, cornstarch, baking powder salt, cinnamon, apple pie spice).

Whisk together all wet ingredients in a large measuring jug (egg, yogurt, oil, maple syrup, vanilla extract, brown sugar).

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 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 oven temperature to 400°F. Bake muffins for 5 minutes. Turn oven temperature down 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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