Cinnamon-Apple Muffins

Total Time
35 min
10 min
25 min
Your house will smell heavenly as these muffins bake, and you’ll be in heaven when you take a bite. Warm cinnamon and shredded apples make for muffins that taste a bit like apple pie, with a slightly custardy interior that makes them feel rich and indulgent. We like keeping the peel on the apples for more texture, flavor, and fiber. A sweet apple variety such as Honeycrisp or Ambrosia works particularly well here, but you can use Granny Smith for a little bit of perky punch.



2 large, red variety

All-purpose flour

1½ cup(s)

Ground cinnamon

2 tsp

Baking powder

1½ tsp

Baking soda

½ tsp

Table salt

½ tsp

Fat free skim milk

½ cup(s)

Canola oil

3 Tbsp

Chobani Zero Sugar Vanilla Flavor Nonfat Yogurt (5.3 oz pkg)

2 single serve (5.3 oz) container(s)


2 item(s), large


  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
  2. Coarsely shred enough of the apples to get 1½ cups. Very thinly slice any remaining apple.
  3. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, oil, yogurt, and eggs until well combined; stir in the shredded apple. Add the milk mixture to the flour mixture; stir until just combined. Divide the batter evenly among the prepared muffin cups. Top the muffins with the slices of apple.
  4. Bake until the muffins are lightly browned and a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Serve the muffins warm, or cool them on a wire rack.
  5. Serving size: 1 muffin