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Apple Yogurt Muffins with Cinnamon Streusel Topping

apple yogurt muffins

Last October, when the summer heat had waned and it finally felt like fall, I made an apple yogurt cake from a recipe I found on the kitchn. I had never made a cake that featured yogurt as a main ingredient, and I was intrigued. I was also craving a dessert that tasted like autumn; apples, cinnamon, and brown sugar had to be among the required ingredients.

As the recipe promised, my apple yogurt cake turned out with a moist crumb, just the right amount of yogurt tartness and a not-too-sweet apple flavor. In short, it was near perfect. So near perfect, in fact, that I baked it twice more that month, following the original recipe to the letter.

In the Holiday season churn, I forgot about the delicious apple cake. Then, this past weekend, I felt compelled to make the apple yogurt cake once more. I blame the stubbornly cold weather for this compulsion. It’s the end of March; I should be anticipating berry cobblers, key lime pies, and strawberry shortcake. Thanks to average temperatures below fifty degrees, I am instead stuck on apples.

I am also stuck on muffins (I write all about that obsession here), so I adjusted the recipe accordingly. I also added a healthy dose of quick oats, substituted apple sauce for some of the oil, and made a cinnamon sugar oat streusel topping.

apple yogurt muffins

Paired with coffee, these muffins are perfect for chilly early spring mornings.

Apple Yogurt Muffins with Cinnamon Streusel Topping
Prep time: 
Cook time: 
Total time: 
Moist apple muffins made extra special with a crunchy streusel topping.
Ingredients
  • Muffins
  • 1½cups of whole milk yogurt
  • ⅓ cup unsweetened apple sauce
  • ⅓ cup of coconut oil (melted to liquid)
  • Juice and zest of one lemon
  • 3 large eggs lightly beaten
  • 1 cup light brown sugar
  • 1 ½ teaspoons vanilla
  • 6 small apples chopped into 1-inch cubes
  • 2 cups of all-purpose flour
  • ¾ cups of rolled oats
  • 2 ½ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • Streusel
  • ½ cup brown sugar
  • ½ cup rolled oats
  • 4 tablespoons of butter
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the first seven ingredients until combined.
  3. Stir the cubed apples into the wet ingredients
  4. Pour the remaining ingredients into the bowl and stir until combined
  5. Melt the butter in a small saucepan
  6. Add the cinnamon, oats, and brown sugar and stir to combine
  7. Linea muffin tin with cupcake liners and add 2 heaping tablespoons of batter to each cup
  8. Sprinkle streusel mixture over the filled muffin cups
  9. Bake for 25 minutes or until a toothpick comes out clean when inserted into the muffin

 

4 Responses to Apple Yogurt Muffins with Cinnamon Streusel Topping

  1. Michelle says:

    I love to have muffins around for my husband to grab on his way out the door for work. I know he would absolutely FLIP for these. You have so many delightful recipes linked up here. I’m adding more to my “to do” list as I look around.

  2. These look delicious. I almost always bake with yogurt. It is a great way to cut calories. Your muffins looks so moist and that streusel topping is calling to me. Thanks for sharing on Thursdays Treasures.

  3. Medeja says:

    I think I would always go for apple cake :D I haven’t tried this recipe. Looks lovely.

    • Heidi says:

      It’s definitely worth trying. If I lacked self control I’d be making this every weekend.

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