Ingredients
Scale
- 1½ cups all-purpose flour (sifted)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- ⅓ cup brown sugar
- 2 tbsp white sugar (optional, for texture)
- 1 large egg
- ½ cup Greek yogurt (full fat) or buttermilk
- ¼ cup melted butter
- ¼ cup neutral oil (like canola)
- 1 tsp vanilla extract
- 1½ cups finely diced apples (Granny Smith + Honeycrisp mix recommended)
- 1 tbsp flour (for tossing apples)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk egg, brown sugar, optional white sugar, yogurt, melted butter, oil, and vanilla until smooth.
- Fold wet mixture into the dry mixture gently—do not overmix. Batter should be lumpy.
- Toss diced apples in 1 tbsp flour, then gently fold them into the batter.
- Fill muffin cups ¾ full (or slightly more for taller muffins).
- Optional: Add crumb topping before baking (see note).
- Let the filled muffin tin rest 10 minutes at room temp.
- Bake for 18–22 minutes, or until a toothpick comes out mostly clean.
- Cool in tin 5 minutes, then transfer to a wire rack.
Notes
Crumb Topping: Mix 3 tbsp cold butter, ⅓ cup brown sugar, ¼ cup flour, and ½ tsp cinnamon until crumbly. Sprinkle over muffins before baking. Muffins can be stored at room temperature for 2–3 days or frozen up to 3 months. Reheat in microwave or oven for fresh-baked texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg