Cinnamon-Apple Greek Yogurt Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cinnamon-Apple Yogurt Muffins(makes 12)1 cup granulated sugar2 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon plus a pinch of salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg2 medium apples, peeled, cored, quartered, then diced1/3 cup chopped, toasted walnuts or 2 100-cal packs Emerald walnut-almond mix2 large eggs1 cup Greek yogurt (Fage)1/2 cup (1 stick) unsalted butter, meltedFor topping:1/4 cup brown sugar1/4 teaspoon cinnamon
Place cupcake liners inside a 12-cup standard muffin tin.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, and butter in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t overmix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature. Store muffins in an airtight container at room temperature for up to 2 days. Or freeze in a plastic container for longer storage.
Serving Size: Makes 12 standard muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SAYYES.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, and butter in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t overmix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature. Store muffins in an airtight container at room temperature for up to 2 days. Or freeze in a plastic container for longer storage.
Serving Size: Makes 12 standard muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SAYYES.
Nutritional Info Amount Per Serving
- Calories: 272.3
- Total Fat: 10.3 g
- Cholesterol: 51.2 mg
- Sodium: 381.6 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 1.4 g
- Protein: 5.5 g
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