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Nothing beats the cozy aroma of warm cinnamon and freshly baked apples drifting through the kitchen. These Apple Cinnamon Greek Yogurt Muffins deliver all the nostalgia of homemade comfort food—with a lighter, protein-rich twist. Greek yogurt gives them an irresistibly moist crumb, while apples and oats add natural sweetness and hearty texture.

Whether you enjoy them for breakfast, a wholesome snack, or a guilt-free dessert, these muffins check every box: easy, nutritious, flavorful, and perfect for meal prep.

Ingredients for Apple Cinnamon Greek Yogurt Muffins

Dry Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup plain Greek yogurt
• 1/2 cup sugar (granulated or brown)
• 1/2 cup unsweetened applesauce
• 1 large egg, room temperature

Add-Ins

• 1 cup diced fresh apples, peeled and chopped

How to Make Apple Cinnamon Greek Yogurt Muffins

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Proper preheating ensures your muffins rise evenly and develop that soft, fluffy interior.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• flour
• oats
• baking powder
• baking soda
• cinnamon
• salt

This step distributes the leavening agents and spices evenly.

3. Combine the Wet Ingredients

In a separate bowl, whisk:

• Greek yogurt
• sugar
• applesauce
• egg

Mix until smooth and well blended.

4. Bring the Mixtures Together

Gently fold the wet mixture into the dry ingredients. Mix only until combined—overmixing leads to dense muffins.

5. Add the Apples

Fold in the diced apples, making sure they’re evenly incorporated.

6. Fill Muffin Cups

Line a muffin tin with wrappers or lightly grease it. Fill each cup about ¾ full for even baking.

7. Bake

Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

8. Cool & Serve

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

Pro Tips for Perfect Muffins

• Don’t overmix: A few lumps in the batter are okay; overmixing makes muffins tough.
• Use room-temperature ingredients: Helps everything blend smoothly.
• Make uniform muffins: Use an ice cream scoop for perfectly portioned batter.
• Choose the right apples: Honeycrisp, Fuji, or Gala provide the best flavor and moisture.
• Optional topping: Sprinkle oats or cinnamon sugar on top before baking.

Why You’ll Love These Muffins

• Moist & tender: Greek yogurt adds incredible moisture without extra fat.
• Wholesome ingredients: Oats, apples, and Greek yogurt make these a nutrient-packed option.
• Family-friendly: Kid-approved and great for lunchboxes.
• Meal-prep ready: Stay fresh for days and freeze beautifully.
• Warm, cozy flavors: Apple + cinnamon is the perfect comfort-food pairing.

Substitutions & Variations

Ingredient Swaps

• Sugar: Replace with honey or coconut sugar.
• Flour: Use whole wheat flour for extra fiber.
• Applesauce: Swap with mashed banana for a sweeter muffin.

Flavor Variations

• Add nuts: Walnuts or pecans add crunch.
• Add fruit: Mix in raisins, dried cranberries, or blueberries.
• Make it spiced: Add nutmeg or allspice for extra warmth.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Prepare the batter up to 24 hours in advance and refrigerate. Stir gently before baking.

Storage

• Room temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Wrap each muffin and freeze for up to 3 months.

Reheating

• Microwave: 15–20 seconds
• Oven: 5–7 minutes at 350°F (175°C) for a toasted exterior

Serving Ideas

Serve these muffins with:

• A warm cup of tea or coffee
• A smear of almond butter or peanut butter
• A side of Greek yogurt for extra protein
• Fresh fruit for a balanced breakfast

Nutrition (Per Serving Estimate)

• Calories: 150
• Fat: 2g
• Saturated Fat: 0.5g
• Carbs: 30g
• Fiber: 2g
• Sugar: 8g
• Protein: 4g
• Sodium: 150mg
• Cholesterol: 30mg

Frequently Asked Questions

1. Can I make these muffins gluten-free?

Yes—use a 1:1 gluten-free flour blend and certified gluten-free oats.

2. Can I use whole wheat flour?

Absolutely. Expect a slightly denser, heartier texture.

3. Can I add nuts or chocolate chips?

Yes! Walnuts, pecans, or dark chocolate chips make delicious variations.

4. How will I know they’re done?

A toothpick inserted into the center should come out clean or with light crumbs.

5. Can I double the recipe?

Yes—this recipe scales perfectly. Bake in multiple batches if needed.

These Apple Cinnamon Greek Yogurt Muffins strike the perfect balance between wholesome and indulgent. With warm spices, juicy apple bites, and a protein-rich base, they make an ideal breakfast, snack, or anytime treat. Once you taste their soft, moist crumb, they’re guaranteed to become a repeat favorite in your kitchen.

Moist Apple Cinnamon Greek Yogurt Muffins

Bake these soft, healthy Apple Cinnamon Greek Yogurt Muffins loaded with fresh apples, oats, and warm spices—perfect for breakfast or snacking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup plain Greek yogurt
• 1/2 cup sugar (granulated or brown)
• 1/2 cup unsweetened applesauce
• 1 large egg, room temperature

Add-Ins

• 1 cup diced fresh apples, peeled and chopped

Instructions

 

• Preheat the Oven

  Preheat your oven to 350°F (175°C). Proper preheating ensures your muffins rise evenly and develop that soft, fluffy interior.
• Mix the Dry Ingredients

  In a large bowl, whisk together:
• flour
• oats
• baking powder
• baking soda
• cinnamon
• salt
• Combine the Wet Ingredients

  In a separate bowl, whisk:

  Greek yogurt

  sugar

  applesauce

  egg

  Mix until smooth and well blended.
• Bring the Mixtures Together

  Gently fold the wet mixture into the dry ingredients. Mix only until combined—overmixing leads to dense muffins.
• Add the Apples

  Fold in the diced apples, making sure they’re evenly incorporated.
• Fill Muffin Cups

  Line a muffin tin with wrappers or lightly grease it. Fill each cup about ¾ full for even baking.
• Bake

  Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
• Cool & Serve

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

Notes

• Store muffins in an airtight container for best texture.
• Substitute sugar with honey or maple syrup if preferred.
• Best served slightly warm with a cup of coffee or tea.

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