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cinnamon-apple yogurt muffins

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.foodgal.com/2010/01/cinnamon-apple-yogurt-muffins/

yield 12 serving(s)
prep time 15 Min
method Bake

Ingredients For cinnamon-apple yogurt muffins

  • 1 c
    granulated sugar
  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    plus a pinch of salt
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 2 md
    apples, peeled, cored, quartered, then diced
  • 1/3 c
    chopped, toasted walnuts
  • 2 lg
    eggs
  • 1 c
    greek yogurt
  • 1/2 c
    unsalted butter, melted
  • 1 1/2 Tbsp
    calvados (optional)
  • FOR TOPPING
  • 1/4 c
    brown sugar
  • 1/4 tsp
    cinnamon

How To Make cinnamon-apple yogurt muffins

  • 1
    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, butter and Calvados (if using) 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.
  • 2
    In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
  • 3
    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.
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