Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 1 cup plain yogurt (or sour cream)
- 1½ teaspoons vanilla extract
- 1½ cups apples, peeled and diced (Honeycrisp or Fuji recommended)
Instructions
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs with both sugars until the mixture is light.
- Add the vegetable oil, yogurt, and vanilla extract to the egg mixture. Mix until fully blended.
- Gradually add the dry ingredients to the wet ingredients. Stir just until combined—do not overmix.
- Fold in the diced apples gently using a spatula. Ensure even distribution.
- Spoon the batter into the lined muffin tin, filling each cup about ¾ full.
- Optional: sprinkle a cinnamon-sugar mix on top of each muffin for a slight crunch.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
Notes
For a crunchier texture, fold in ½ cup chopped walnuts or pecans.
To reduce sugar, cut the granulated sugar to ⅓ cup.
These muffins freeze well—wrap individually and store in a freezer bag.
- Prep Time: 15
- Cook Time: 20