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Saftige Apfelmuffins mit Joghurt

Saftige Apfelmuffins mit Joghurt for Cozy Autumn Mornings

Enjoy these Saftige Apfelmuffins mit Joghurt, a deliciously moist treat perfect for autumn mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: German
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 300 g Weizenmehl (Wheat Flour) Substitute with gluten-free flour blend if needed.
  • 2 tsp Backpulver (Baking Powder) No substitutions for leavening purposes.
  • 1 tsp Natron (Baking Soda) Essential for proper rising.
  • 1 tsp Salz (Salt) Consider using sea salt for a subtle twist.
  • 1 tsp Abgeriebene Zitronenschale (Lemon Zest) Optional for a citrus hint.
  • 2 tsp Zimt (Cinnamon) Adjust according to your preference.
  • 150 g Zucker (Sugar) Swapping half with brown sugar can give a deeper flavor.
  • 2 large Eier (Eggs) For a vegan alternative, use flax eggs.
  • 100 ml Sonnenblumenöl (Sunflower Oil) Can be substituted with melted coconut oil or butter.
  • 200 g Joghurt oder Buttermilch (Yogurt or Buttermilk) Dairy-free yogurt works as a great substitute.
  • 3 medium Äpfel (Apples) Any tart variety like Granny Smith works beautifully.
For the Topping
  • 2 tbsp Zucker und Zimt (Sugar and Cinnamon Mixture) Adjust to taste for a perfect finish.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) using the upper and lower heat setting.
  2. In a large mixing bowl, stir together the dry ingredients: wheat flour, baking powder, baking soda, lemon zest, cinnamon, salt, and sugar.
  3. In a separate bowl, whisk together the eggs, sunflower oil, and yogurt until thoroughly combined.
  4. Gently pour the wet mixture into the bowl containing the dry ingredients. Fold them together until just combined.
  5. Peel and core your chosen apples, then cut them into small chunks. Fold these apple pieces into the batter.
  6. Line your muffin pan with paper liners or lightly grease each cup. Pour the batter into each cup, filling them about two-thirds full.
  7. Mix together some sugar and cinnamon to create a sweet topping. Sprinkle this mixture over the muffin batter in each cup.
  8. Place the muffin pan in the preheated oven and bake for approximately 20 minutes.
  9. Once baked, remove the muffin pan from the oven and allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 8gVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Serve warm for the best experience. Store leftovers in an airtight container for up to 5 days.

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