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Cinnamon-Apple Muffins

3
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Easy
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.

Ingredients

Apple

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)

Egg

2 item(s), large

Instructions

  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

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