Name: Apple Cinnamon Greek Yogurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 cup coconut sugar or brown sugar; 1 large egg; 1 cup plain Greek yogurt; 1/4 cup milk (any kind); 1/4 cup coconut oil or vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups diced apples (peeled if preferred)

Soft, moist, and loaded with warm cinnamon spice, these Apple Cinnamon Greek Yogurt Muffins are a wholesome treat I love baking when I want something comforting yet nourishing. They come together easily, use simple pantry ingredients, and are perfect for breakfast, snacks, or cozy afternoons with tea.

Why You’ll Love This Recipe

I always come back to this muffin recipe because it balances health and flavor so well. The Greek yogurt gives them a moist, tender crumb while adding a boost of protein. I like using coconut sugar for a naturally sweet twist, and the chunks of real apple melt into every bite. These muffins freeze well, reheat beautifully, and work for both kids and adults alike. Whether I’m meal prepping or baking for a fall weekend, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 cup coconut sugar or brown sugar

1 large egg

1 cup plain Greek yogurt

1/4 cup milk (any kind)

1/4 cup coconut oil or vegetable oil

1 teaspoon vanilla extract

1 1/2 cups diced apples (peeled if preferred)

Directions

I start by preheating the oven to 350°F (175°C) and lining my muffin tin with paper liners (or just greasing them lightly).

In a large mixing bowl, I whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.

In another bowl, I whisk the coconut sugar, egg, Greek yogurt, milk, oil, and vanilla until the mixture is smooth.

I pour the wet mixture into the dry ingredients and gently fold everything together — making sure not to overmix to keep the muffins soft.

Next, I fold in the diced apples.

I divide the batter evenly among 12 muffin cups, filling each about ¾ full.

Then I bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.

I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

Servings: 12 muffins

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Calories: 160 kcal per muffin

Variations

When I want to switch things up, I try using pears instead of apples or add chopped walnuts or pecans for crunch. For a sweeter muffin, a sprinkle of cinnamon sugar on top before baking adds a nice crust. I’ve also made them with vanilla Greek yogurt when that’s all I had, and they turned out even more flavorful.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. When I want to reheat them, I pop one in the microwave for about 15 seconds to bring back the soft texture. They also freeze really well — I wrap each muffin individually and thaw as needed.

Related Recipes:

Oatmeal Chocolate Chip Greek Yogurt Muffins

FAQs

Can I make these muffins gluten-free?

Yes, I’ve swapped the all-purpose flour with a 1:1 gluten-free baking blend, and they still came out soft and tasty.

What apples work best in this recipe?

I like using firm apples like Honeycrisp, Fuji, or Granny Smith. They hold their shape and add a nice tart-sweet balance.

Can I use flavored Greek yogurt?

Absolutely — vanilla or apple-flavored Greek yogurt adds extra sweetness and flavor. Just adjust the added sugar slightly if needed.

How do I prevent the muffins from being dense?

I make sure not to overmix the batter. Folding gently just until everything is combined keeps the muffins light and fluffy.

Can I make this recipe vegan?

Yes! I’ve tried it using a flax egg, non-dairy milk, and coconut yogurt. The texture changes slightly but it still tastes great.

Conclusion

These Apple Cinnamon Greek Yogurt Muffins are one of my go-to bakes when I want something easy, nourishing, and full of fall flavor. I love how moist they are from the Greek yogurt, and the warm cinnamon-apple combo makes them feel like a hug in muffin form. Whether it’s for breakfast on-the-go or a comforting snack, I keep this recipe close year-round.

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