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Apple cinnamon muffins on a cream plate with a cut half showing apple pieces
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Apple Cinnamon Muffins Recipe

Tender yogurt-and-oil muffins with diced skin-on apples and a light cinnamon-sugar topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 15 minutes
Total Time 1 hour
Servings: 12 muffins
Calories: 195.5
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups all-purpose flour 240 g; spooned and leveled
  • 1/2 cup granulated sugar 100 g, for the batter
  • 2 teaspoons baking powder 8 g
  • 2 teaspoons ground cinnamon 5.2 g, for the batter
  • 1/2 teaspoon fine salt 3 g
  • 2 large eggs 100 g without shells
  • 3/4 cup plain whole-milk yogurt 184 g; regular, not Greek
  • 1/3 cup vegetable oil 73 g; neutral soybean oil used for nutrition
  • 1/4 cup water 60 g
  • 1 teaspoon vanilla extract 4.2 g
  • 200 g diced apple cored, skins on; about 1 large to 2 small apples, cut in 1/4-inch cubes
  • 1 tablespoon granulated sugar 12.5 g, for the topping
  • 1/2 teaspoon ground cinnamon 1.3 g, for the topping

Equipment

  • 1 12-cup standard muffin pan not jumbo or mini
  • 12 Paper muffin liners
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Flexible spatula
  • 1 Wire rack

Method
 

  1. Heat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners. Rinse and core the apple, then dice into 1/4-inch pieces and weigh out 200 g. Mix the topping sugar and 1/2 teaspoon cinnamon in a small bowl.
  2. Whisk the flour, batter sugar, baking powder, 2 teaspoons cinnamon, and salt in a large bowl. In a second bowl, whisk the eggs, yogurt, oil, water, and vanilla until evenly combined.
  3. Pour the wet mixture into the dry mixture. Fold gently until mostly combined, then fold in the diced apple just until no dry flour remains. Scrape the bottom of the bowl to catch dry pockets. Do not beat until smooth or taste the raw batter.
  4. Divide the batter evenly among all 12 lined cups, filling them almost to the top. Sprinkle the small amount of cinnamon sugar evenly over the tops.
  5. Bake for 20–25 minutes, until the tops are golden, spring back lightly, and a tester inserted into the crumb in the center comes out without wet batter. If the tester hits apple, check a second spot. Bake a little longer if the center is not set.
  6. Cool in the pan for 5 minutes, then transfer to a rack for at least 10 minutes before serving. Cool completely before covering. Store up to 2 days at cool room temperature, up to 4 days refrigerated, or freeze wrapped muffins for up to 2 months.

Video

Notes

Contains wheat, eggs, and milk. Nutrition is estimated per muffin, including the topping, without accompaniments. Use plain regular yogurt, not sweetened or strained yogurt. The batter contains raw flour and eggs and should not be tasted before baking.
Video credit: John Kanell of Preppy Kitchen, Easy Apple Muffins Recipe. His muffins use creamed butter, milk, and a brown-sugar crumb topping with a two-temperature bake. These use a whisked yogurt-and-oil batter, a light cinnamon-sugar sprinkle, and one baking temperature; follow the method here.