Is there anything more amazing than the smell of something being baked? Bread, muffins, cakes, cupcakes, brownies – anything baking smells delicious. These cinnamon apple chocolate chip muffins are fantastic because they combine two of my favorite things – baking and Greek yogurt. Yes, I’m a shameless Greek yogurt devotee. It’s truly amazing stuff, and it totally takes the place of all traditional baking fats in this scrumptious recipe.
I know there are a lot of different Greek yogurts available today, but my favorite commercially available brand is Fage. I love how even the nonfat version tastes decadently creamy. You can, of course, use whatever you’d prefer, but Fage is my pick! Truth be told, Fage yogurt, honey, and frozen fruit is our go-to supper when we’re tired or full from too much lunch. That may sound strange, but Papi Chulo and I enjoyed Greek yogurt for supper just last night because we’d indulged in some local food earlier. When you buy a Hawaiian ‘lunch,’ you get about enough food for two meals if you’re our size instead of Hawaiian-sized! At 5’2″ apiece, we’re both a bit smaller than the average person.
When making these muffins, I actually used a mini bundt pan with about the same volume as an extra large muffin tin. The recipe makes 6 of these extra large muffins, but could make more if you use a pan for smaller muffins. If you end up with empty muffin cups, fill these spots with water to promote even heat distribution to help the actual muffins bake.
- 2 cups of flour
- 1½ tsp of baking soda
- 1½ tsp of baking powder
- ¼ tsp salt
- 2 tsp of ground cinnamon
- ¼ tsp of ground ginger
- 2 eggs, at room temperature
- ½ cup of light brown sugar, packed
- 1 cup of plain Greek yogurt (I highly recommend Fage)
- 1 tsp vanilla extract
- ¾ cup of almond milk
- 1 medium apple, cored and chopped fairly small
- ½ a cup of mini chocolate chips
- Adjust an oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit.
- Combine the dry ingredients (flour - ginger in the list above) in a medium mixing bowl.
- In a separate medium bowl, beat the eggs, brown sugar, and yogurt on medium speed with a handheld mixer (or really vigorously with a whisk or fork!) until just combined.
- Add the milk and vanilla extract and beat until just combined.
- Add half of the dry ingredient mixture to the yogurt mixture and beat to combine, then add in the second half of the dry ingredients and beat to combine.
- Using a spatula, carefully fold the apples and chocolate chips into the batter.
- Pour the batter into a greased muffin pan, making sure not to overfill each cup. This batter rises a lot, so leave a little bit of empty space at the top of each cup!
- Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are slightly golden brown, about 25-30 minutes. Allow the muffins to cool on a rack for 5-10 minutes before removing and enjoying them!
These muffins freeze nicely. Simply arrange them on a baking sheet or parchment paper and place them in the freezer for 30-60 minutes before placing them all in an air tight container. This initial individual freezing helps ensure you can remove the muffins one at a time for thawing and enjoyment without having all the muffins turn into one huge chunk of muffin-ice!
For an extra tasty treat, mix up a little additional cinnamon and some white sugar and sprinkle it on the muffins prior to baking. This will give you a delicious, sugary crust on top. Even though it may be tempting, try not to add extra cinnamon in the muffin batter – too much cinnamon quickly becomes bitter.
For folding in the apples and chocolate chips, nothing works as well as my favorite Tovolo silicone spatula. It rocks! It’s also really, really good at getting the last drips of batter from the bowl, which means men and children, alike, may hate it because there won’t be anything left to lick from the bowl!
I have to confess – this batch of muffins was baked in the mini bundt pan tray because I actually didn’t have a large muffin pan available to me at the time! Moving does funny things to one’s ability to cook normally, and moving in a combination of checked and carry-on luggage without actually shipping anything presents a lot of challenges. Moving literally across the country on an airplane really cut down on the amount of bakeware immediately available to me!
What’s you’re favorite/most proud moment in kitchen ‘making-do’?