Apple Cinnamon Greek Yogurt Muffins (Printable)

Moist whole-wheat muffins with diced apples, warm cinnamon, and creamy Greek yogurt - a wholesome breakfast or snack.

# What You'll Need:

01 - 1 cup plain Greek yogurt

02 - 2 large eggs

03 - 1/3 cup honey or pure maple syrup

04 - 1/4 cup olive oil or melted coconut oil

05 - 1 teaspoon vanilla extract

06 - 1 3/4 cups whole wheat flour

07 - 1 teaspoon baking powder

08 - 1/2 teaspoon baking soda

09 - 1 1/2 teaspoons ground cinnamon

10 - 1/4 teaspoon salt

11 - 1 1/2 cups peeled and diced apples

12 - 1/3 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.

02 - In a large bowl, whisk Greek yogurt, eggs, honey or maple syrup, olive oil or melted coconut oil, and vanilla extract until smooth.

03 - In a separate bowl, stir together whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.

04 - Add dry ingredients to the wet mixture and stir gently just until combined; avoid overmixing.

05 - Gently fold in diced apples and nuts if using.

06 - Divide batter evenly among the muffin cups, filling each about three-quarters full.

07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

01 -

Greek yogurt gives the muffins a secretly creamy texture—nobody will guess they’re so wholesome.
The apples burst through every bite, making breakfast feel like a treat, not a routine.

02 -

Once, I stirred the batter too long and ended up with muffins tougher than apples themselves—gentle mixing is key.
Switching from white flour to whole wheat made them heartier and more flavorful, especially paired with tart apples.

03 -

Let the muffins cool completely before packing them up to prevent sogginess.
Gently fold in the apples at the end to keep the batter airy—lumps are totally okay here.