Apple Yogurt Muffins

Apple Yogurt Muffins

"'Even if you're like me and don't care for yogurt, you'll love these apple muffins,' promises Cheri Huff of Litchfield, Michigan. 'I sometimes individually wrap them in colored plastic wrap and tie them with a ribbon to sell at bake sales or share with others."
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Ingredients

40 m servings
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Original recipe yields 12 servings

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Directions

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  1. In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
  2. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

  • Nutritional Analysis: One muffin (prepared with reduced-fat vanilla yogurt and fat-free milk and without raisins) equals 201 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 247 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

This was the second muffin recipe I made today due to an epic muffin failure. This one totally made up for the other recipe. I made a few small changes to make it healthier and to make it more c...

Most helpful critical review

I would suggest using a greased pan instead of paper muffin cups. Even after these cooled most of the muffin was stuck to the paper. They were very tasty though, would make them again.

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This was the second muffin recipe I made today due to an epic muffin failure. This one totally made up for the other recipe. I made a few small changes to make it healthier and to make it more c...

Very tasty! The yogurt gave these muffins great moisture and the chopped apples were so tender. I omitted the raisins. I didn't think there was enough sugar, though; I'll add 1/4 C. extra next t...

I would suggest using a greased pan instead of paper muffin cups. Even after these cooled most of the muffin was stuck to the paper. They were very tasty though, would make them again.

I just loved the taste of these muffins, although for some reason they just flopped in the oven. They stayed flat and spread over the pan rather than rise. I will try and bake these again, hop...

I used 1 t each baking powder and soda and cinnamon. An extra heap of yogurt and skipped the oil and milk. Crisco the pan, no muffin cups or it will stick. Topping: 2 T each flour, oats, sugar,...

I thought these were really delicious. I ate like 4 the day I made them. I did, however, add an extra 1/2 cup of brown sugar to the recipe per other reviewers' suggestion of needing more sweetne...

Instead of the raisins i put 1/3 cup chopped pecans. They tasted great. I think next time im going to add another 1/4 cup of vanilla yogurt, to add a little more mouisture to them! Great recipe!

These were ok. I substituted chopped dates for the raisins, splenda baking mix (half splenda half sugar), and I added chopped walnuts. I thought they weren't sweet enough. For my second batch...

Awesome! I doubled the recipe and added an extra cup of brown sugar (1/2 cup for single batch). Definitely going to make these again. Thanks for the recipe!

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