Cinnamon-Apple Muffins
4
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
Fresh apple(s)
2 large
All-purpose flour
1.5 cup(s)
Ground cinnamon
2 tsp
Baking powder
1.5 tsp
Baking soda
0.5 tsp
Table salt
0.5 tsp
Fat free skim milk
0.5 cup(s)
Canola oil
3 Tbsp
Chobani Zero Sugar Vanilla flavor nonfat yogurt
2 single serve (5.3 oz) container(s)
Egg(s)
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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