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Apple Muffins

Apple Muffins are soft and moist, perfectly spiced, and topped with an easy crumb topping.
Course Breakfast, Snack
Cuisine American
Keyword Apple Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 large muffins
Calories 262kcal
Cost $6.27



  • 1 cup minus 1 tablespoon (126g) white whole wheat flour or plain white flour
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: ground nutmeg and ground allspice Note 1
  • 1 large egg
  • 1/2 cup (120) honey vanilla full fat Greek yogurt (I recommend Greek Gods!)
  • 1/4 cup (53g) melted coconut oil Note 2
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (88g) light brown sugar, lightly packed
  • 1 cup (100g) peeled and finely diced apple (I use Granny Smith)
  • 1/2 teaspoon lemon juice

Crisp cinnamon sugar topping

  • 3 tablespoons (27g) white whole wheat flour or plain white flour
  • 2 tablespoons (14g) quick oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (32g) brown sugar not packed
  • 2 tablespoons (24g) melted coconut oil Note 2


  • 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.


Note 1: Feel free to increase the spices if desired. As written, the spices yield a very subtle flavor.
Note 2: Measure the coconut oil in its melted form. Do not add hot or warm coconut oil to the wet ingredients; wait until it's a room temperature so it doesn't clump.


Calories: 262kcal