Apple Yogurt Muffins Food

HEALTHY APPLE MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
• In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

APPLE MUFFINS

Steps:

• PREP: Preheat the oven to 350 degrees F. Spray 8 cavities of a muffin tin and lightly dust with flour. Do not use muffin liners as these muffins will stick to them. Set aside.
• FLOUR AND DRY INGREDIENTS: In a large bowl, add the flour (spoon and level when you measure; use a food scale if you have it). You should have 1 cup minus 1 tablespoon flour (126 grams of flour). Add in the 1 tablespoon cornstarch, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice (See Note 1). Mix until combined.
• WET INGREDIENTS: In a separate bowl, mix together 1 large egg, 1/2 cup Greek yogurt, 1/4 cup melted coconut oil (See Note 2), 1/2 teaspoon vanilla extract, and 1/2 cup brown sugar. Whisk together until well combined and smooth.
• APPLE: Peel and very finely chop the apple. Toss with the lemon juice. Add into the dry ingredients and stir until the apple pieces are coated in the flour (this helps to evenly disperse the apple).
• COMBINE: Use a spatula to scrape every bit of wet ingredients into the dry ingredients. Mix with a wooden spoon until ingredients are just combined. Over-mixing yields denser muffins.
• FILL MUFFIN CAVITIES: Fill 8 muffin cavities evenly with the mixture -- each cavity will be a little over 3/4 full. Fill the remaining 4 cavities halfway with water (helps for even baking).
• TOPPING: In another bowl, toss together the flour, quick oats, cinnamon, and brown sugar. Pour in the coconut oil (measure when melted) and mix to combine (crumble with your fingertips if needed). Add a bit more coconut oil if too dry or a bit more flour if too wet. Sprinkle this topping evenly on top of each muffin. Don't press the topping into the muffin; just sprinkle on top.
• BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center of the muffin comes out clean. Remove and allow to cool for a few minutes before removing the muffins from the tin. Use a spoon to coax the muffins out after about 5 minutes. Allow muffins to finish cooling on a cooling rack so the bottoms don't get soggy as they cool.
• STORE: Store completely cooled muffins in an airtight container in the fridge. Warm in the microwave for 10-15 seconds before serving, if desired. Muffins are best enjoyed within 2-3 days.

APPLE CINNAMON GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 350F, spray a regular size muffin tin *note- this recipe makes 10 muffins
• In a bowl whisk together your eggs and sugar, stir in applesauce, yogurt and vanilla.
• Mix in the flour, baking powder and cinnamon, fold in diced apples.
• Divide batter into 10 regular muffin cups, make sure they are sprayed, do not use liners they will stick. Sprinkle with cinnamon sugar, optional
• Bake in oven for 25 minutes, let cool, makes 10 muffins, best stored in fridge and after 2-3 days best to freeze.

APPLE STRUDEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
• In a medium bowl, mix flour, baking powder, baking soda and salt.
• In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
• In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
• Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

APPLE BRAN MUFFINS

Steps:

• Preheat oven to 400*. Mix flours, bran, cinnamon, baking powder, baking soda & salt together in a large bowl.
• In another bowl, whisk together the egg, brown sugar and oil. Stir in the yogurt, apple juice & apple.
• Stir the wet ingredients into the dry until just moistened.
• Spoon into greased (I use cooking spray) muffin tins, filling each to the top.
• TOPPING: Mix together & sprinkle over muffins before baking.
• Bake @ 400* for 18-20 minutes until firm to touch.

APPLE OAT GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
• In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
• Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
• Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
• Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

APPLE OATMEAL GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
• Combine 1 cup flour, oats, baking powder, cinnamon and salt in a large bowl.
• In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
• Stir the wet ingredients into the dry ingredients until combined.
• Fold the apple into the batter.
• Divide the batter evenly among the muffin cups, filling to the top.
• Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
• Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

APPLE YOGURT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

APPLE YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Place baking cups in a muffin pan.
• For topping: Combine topping ingredients until crumbly; set aside.
• For muffins: Combine flour, sugar, baking powder, salt and cinnamon in large bowl.
• Beat together yogurt, egg, oil and milk in small bowl.
• Add to flour mixture; stir just until dry ingredients are moistened.
• Gently stir in apples and raisins.
• Spoon batter into bake cups, filling even with top of bake cups.
• Sprinkle topping over each muffin.
• Bake 23 to 25 minutes or until golden brown.
• Cool in pan.

APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Prepare your muffin tin either by using a non-stick spray or using cupcake liners.
• Mix together flour, baking powder, and salt into a medium size bowl and set aside.
• In another mixing bowl beat together the egg and the sugars until fully combined. Add in the melted butter stirring until combined. Then while stirring add in the greek yogurt and cinnamon.
• Add half the flour mixture to the wet ingredients and stir until just combined. Add in the second half and repeat.
• Fold in the chopped apples until they are evenly disbursed in the batter.
• In a separate bowl combine the ingredients for the topping. Mix together with a fork until you have medium size crumbles.
• Fill the muffin tin to about 3/4 full and sprinkle with the streusel topping. Lightly press into the top of the muffin so that they bake into the muffin.
• Bake at 350 degrees for about 22 minutes or until fully cooked.
• Remove from the oven and allow to cool for 5 minutes then remove from the muffin tin to continue cooling.
• Enjoy!

OATY HEALTHY APPLE MUFFINS

Steps:

• Put 2 of the chopped apples in a pan with 50ml water. Simmer over a low heat, covered, for 10-12 mins, until the apples are softened and collapsing. Set aside to cool a little, then tip into a small food processor and whizz to a purée.
• Heat the oven to 180C/160C fan/gas 4. Line a muffin tray with 12 paper cases.
• In a bowl whisk the oil, eggs, yogurt, sugar and apple purée. In a separate bowl, combine the flour, 70g of the oats, baking powder, bicarb, mixed spice, cinnamon and ¼ tsp salt. Make a well in the centre, then stir in the wet ingredients until you have a smooth batter, stir in the remaining chopped apple, then divide into the 12 cases. Sprinkle each one with the remaining oats. Bake for 25-30 mins until firm and springy. Leave to cool before serving.

APPLE CINNAMON OATMEAL MUFFINS

Steps:

• Preheat the oven to 400 F. Grease or line 18 standard-sized muffin tin cups with paper liners.
• Combine the oats and milk in a large bowl.
• Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
• Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
• Stir in the apple just until incorporated.
• Divide the batter between the prepared muffin tins.
• Sprinkle sugar over batter, if using.
• Bake for 5 minutes.
• Without opening the oven door or removing the muffins, lower the oven temperature to 375F.
• Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
• Let the muffins cool in the tin for 5 minutes.
• Remove to wire rack to finish cooling.

APPLE CINNAMON CRUMB MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
• Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
• Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.