Cinnamon-Apple Greek Yogurt Muffins

Cinnamon-Apple Yogurt Muffins

(makes 12)

1 cup granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon plus a pinch of salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 medium apples, peeled, cored, quartered, then diced

1/3 cup chopped, toasted walnuts or 2 100-cal packs Emerald walnut-almond mix

2 large eggs

1 cup Greek yogurt (Fage)

1/2 cup (1 stick) unsalted butter, melted

For topping:

1/4 cup brown sugar

1/4 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.