cinnamon-apple yogurt muffins
Obtained online. http://www.foodgal.com/2010/01/cinnamon-apple-yogurt-muffins/
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yield
12 serving(s)
prep time
15 Min
method
Bake
Ingredients For cinnamon-apple yogurt muffins
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1 cgranulated sugar
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2 call-purpose flour
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2 tspbaking soda
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1/2 tspplus a pinch of salt
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1/2 tspground cinnamon
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1/2 tspground nutmeg
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2 mdapples, peeled, cored, quartered, then diced
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1/3 cchopped, toasted walnuts
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2 lgeggs
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1 cgreek yogurt
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1/2 cunsalted butter, melted
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1 1/2 Tbspcalvados (optional)
- FOR TOPPING
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1/4 cbrown sugar
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1/4 tspcinnamon
How To Make cinnamon-apple yogurt muffins
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1Place 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.
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2In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
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3Bake 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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