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Apple Yogurt Muffins

 Apple Yogurt Muffins
"Even if you're like me and don't care for yogurt, you'll love these apple muffins," promises Cheri Huff of Litchfield, Michigan. "I sometimes individually wrap them in colored plastic wrap and tie them with a ribbon to sell at bake sales or share with others.
12 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (8 ounces) vanilla yogurt
  • 1 egg
  • 1/4 cup canola oil
  • 2 tablespoons milk
  • 1 small tart apple, peeled and chopped
  • 1/3 cup raisins, optional
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  • 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;

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Apple Yogurt Muffins (continued)

Directions (continued)

  • 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.
  • Yield: 1 dozen.
Nutritional Facts: One muffin (prepared with reduced-fat vanilla yogurt and fat-free milk and without raisins) equals 201 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 247 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.