Healthy Apple Cinnamon Muffins

4.55 from 11 votes

These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh apple and warm spices. Made with Greek yogurt, whole wheat pastry flour and maple syrup, then topped with cinnamon sugar for the perfect bakery-style muffin!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: apple cinnamon muffins, apple muffins with Greek yogurt, Healthy Apple Cinnamon Muffins, healthy apple muffins, healthy apple muffins with Greek yogurt, healthy fall muffins, maple sweetened apple muffins, whole wheat apple muffins

Servings:

Ingredients

1 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 eggs room temperature
1/2 cup maple syrup
1/2 cup plain Greek yogurt room temperature
2 Tbsp almond milk or milk of choice
3 Tbsp olive oil
1 1/2 tsp vanilla
1 cup shredded apple lightly squeezed/blotted

For the Cinnamon Sugar Topping:

1 Tbsp cane sugar
1/2 tsp cinnamon

Instructions

Preheat the oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Peel the apple and shred it using the large holes of a box grater.
In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, olive oil and vanilla until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix.
Gently fold the shredded apple into the batter until evenly distributed.
Let the batter sit at room temperature for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken, helping create taller, fluffier muffin tops. Don’t stir the batter again after resting.
While the batter rests, combine the cane sugar and cinnamon in a small bowl.
Divide the batter evenly between 12 muffin cups, filling each almost to the top. Sprinkle the cinnamon sugar mixture evenly over each muffin.
Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F. Continue baking for another 13 to 16 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 1 day, then refrigerate for up to 1 week.

Freezing: Let the muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for about 30 to 40 seconds until warmed through.

Make ahead: These muffins are perfect for meal prep and can be baked ahead for easy breakfasts and snacks throughout the week.

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