The apple and yogurt muffins are great for breakfast, soft and moist inside, with delicious pieces of apple that melt during cooking. It is precisely these apple cubes that make the batter particularly moist. Generally, buttermilk is used to prepare muffins, but it is not easily available, so I opted for plain yogurt, which can be replaced with soy yogurt for those who are intolerant.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2/3 cup plain yogurt (or plant-based)
- 3 eggs
- 5 tbsp extra virgin olive oil (or rice oil)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 lemon (zest grated + juice)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 apples
Tools
- 2 Bowls
- 1 Grater
- 1 Whisk
- 1 Container
- 1 Spatula
- 1 Muffin tray
- 6 Cupcake liners
Steps
Grate the lemon zest and set aside. Squeeze the juice into a bowl. Peel the apples and cut them into cubes about 1/2 inch, place them in the bowl with the lemon juice and mix.
In a container, break the eggs, add the yogurt, vanilla extract, and oil. Mix with a whisk until smooth. In a bowl, add the flour, baking powder, sugar and mix to combine. Pour the prepared liquid over the dry ingredients and mix with the whisk.
Add the lemon zest and apples, leaving 1/3 aside for decoration. Mix with a spatula and pour into 6 muffin liners up to 1/3 of their height. Decorate the surface with the remaining apples.
Bake in a preheated static oven at 350°F for 20 minutes. Remove from oven and let cool. Decorate with powdered sugar.
Tips
They keep for 4-5 days at room temperature in a closed container.
They can be enriched with raisins or chocolate chips.
Decorate them with crushed nuts.
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