Apple Cinnamon Muffins

As seen in Westchester Magazine, October 2016

Save a few orchard apples to bake these scrumptious muffins that have been nutritionally elevated with yogurt, freshly grated apples and white whole-wheat flour. Great for breakfast or an afternoon snack, you can delegate the easy prep to the kids. No fancy machinery required; just a box grater, a fine mesh strainer and of course, a muffin pan! 


¾ cup plus 1 TB sugar

1 tsp plus ¼ tsp cinnamon

1 cup all-purpose flour

1 cup white whole-wheat flour *

1 tsp baking soda

½ tsp salt

½ cup canola oil

2 large eggs

1 tsp vanilla extract

1 cup Greek-style plain yogurt

2 large (or 3 small) apples, peeled and grated

Cooking spray, for coating


Preheat oven to 400° F. Coat a 12-capacity muffin pan with cooking spray.

In a small dish, mix 1 tablespoon of sugar with ¼ teaspoon of cinnamon, and set aside.

In a medium bowl, sift the flour, baking soda, salt and 1 tsp cinnamon together using a fine mesh strainer or sifter. 

In separate large bowl, whisk together ¾ cup sugar and the canola oil until well combined. Add the eggs to the mixture, one at a time, stirring well after each addition. Then add the vanilla.

To combine everything together, add some of the flour mixture into the wet ingredients in several batches, alternating with the yogurt. Mix until just combined, and then gently fold in the grated apple.

Pour the batter into the prepared muffin pan and sprinkle with the cinnamon-sugar mixture. Bake for 18-22 minutes, until a wooden pick inserted into the center of one of the muffins comes out clean. Let muffins cool on a wire rack for 15 minutes.


*White whole-wheat flour is lighter in taste and texture than regular whole-wheat flour, but still contains the nutritional whole grain benefits.  I like King Arthur Flour, which you can find in most local stores, and on-line.

*Chances are, you’re not measuring flour correctly, and that can throw off your baking results. Sticking the measuring cup directly into the flour will yield more than you need. Instead, follow the fluff and fill method: Fluff the flour first with a fork, then spoon it into the measuring cup, and then level it flat.