Moist Apple Muffins with Yogurt (Print Version)
# Ingredients:
→ For the muffin batter
01 -
2 small apples (about 220g), peeled and diced
02 -
125g all-purpose flour
03 -
60g granulated sugar
04 -
1/2 teaspoon ground cinnamon
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon baking soda
07 -
A pinch of salt
08 -
100g plain yogurt
09 -
50ml canola or vegetable oil
10 -
1 medium egg
11 -
1 teaspoon vanilla extract
→ For the cinnamon sugar topping
12 -
2 tablespoons granulated sugar
13 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Peel and dice the apples into small chunks. Preheat your oven to 350°F (180°C) or 320°F (160°C) for convection/fan ovens. Line a 12-cup muffin tin with paper liners.
02 -
In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined.
03 -
In a separate bowl, mix the yogurt, oil, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined - don't overmix. Gently fold in the diced apples.
04 -
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Mix the cinnamon and sugar for the topping and sprinkle generously over each muffin. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
These apple cinnamon muffins will stay fresh for up to 4 days at room temperature.
02 -
Store in an airtight container to maintain moisture and flavor.