All, Recipes

Cinnamon Apple Muffins with Chobani

Bridget Maloney

Ingredients:

  • 2  / 5.3 oz Chobani® Zero Sugar* Vanilla
  • 2 large apples
  • 1 ½ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup fat-free skim milk
  • 3 tablespoons canola oil
  • 2  large eggs

Directions:

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
  2. Coarsely shred enough of the apples to get 1½ cups. Very thinly slice any remaining apple.
  3. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, oil, yogurt, and eggs until well combined; stir in the shredded apple. Add the milk mixture to the flour mixture; stir until just combined.
  4. Divide the batter evenly among the prepared muffin cups. Top the muffins with the slices of apple.
  5. Bake until the muffins are lightly browned and a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Serve the muffins warm, or cool them on a wire rack.