Apple Cinnamon Muffins

10 ingredients or less


Published:

Save a few orchard apples to bake these scrumptious muffins that have been nutritionally elevated with yogurt and whole-wheat flour. Great for breakfast or an afternoon snack, you can delegate the easy prep to the kids. No fancy machinery required: just a box grater, a fine mesh strainer, and, of course, a muffin pan! Serves 12. 

Ingredients:

Cooking spray, for coating
¾ cup, plus 1 Tbsp sugar
1 tsp, plus ¼ tsp cinnamon 
1 cup all-purpose flour
1 cup white whole-wheat flour *
1 tsp baking soda
½ tsp salt
½ cup canola oil
2 large eggs
1 tsp vanilla extract
1 cup Greek-style yogurt
2 large apples (or 3 small), peeled and grated

Preparation: 

1. Preheat oven to 400° F. Coat a 12-capacity muffin pan with cooking spray. 

2. In a small bowl, mix 1 tablespoon of sugar with ¼ teaspoon of cinnamon, and set aside.

3. Using a fine-mesh strainer, sift the flours, baking soda, salt and 1 teaspoon cinnamon into a medium bowl. Separately, whisk together the remaining ¾ cup sugar and the canola oil in a large bowl until well combined. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. 

4. In serveral batches, alternate adding the flour and yogurt to the sugar and oil mixture. Mix until just combined, then gently fold in the grated apple. 

5. Pour the batter into the prepared muffin pan and sprinkle with the cinnamon-sugar mixture. Bake for 18-22 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Let muffins cool on a wire rack for 15 minutes.

*White whole-wheat flour is lighter in taste and texture than regular whole-wheat flour but still has the nutritional whole-grain benefits. I like King Arthur Flour, which you can find in most grocery stores, including Whole Foods, Mrs. Greens, and online. 


Pro Tip: Measuring Flour 

Chances are, you’re not measuring flour correctly, and that can throw off your baking results. Sticking the measuring cup directly into the flour will yield more than you need. Instead, follow the fluff-and-fill method: First fluff the flour with a fork, then spoon it into the measuring cup and level it flat. 

 

 

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