WHOLEGRAIN APPLE CINNAMON MUFFIN
This Wholegrain Apple Cinnamon Muffin is a soft, moist and nutritious baked treat that’s perfect for breakfast, a snack or a light dessert. The combination of whole wheat flour, freshly grated apple, warm cinnamon and natural honey provides a well-balanced mix of fibre, natural sweetness and comforting flavours. The addition of yoghurt, baking powder and melted butter ensures a tender crumb, while a pinch of salt enhances the taste. This single-serving muffin is an excellent option for those craving homemade goodness without baking an entire batch. The warm aroma of cinnamon and apple makes it a delightful treat for cool mornings or cosy afternoons. Whether enjoyed fresh out of the oven or stored for later, this quick and easy muffin is a must-try for anyone looking for a healthier alternative to traditional baked goods.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Brunch, Family Treat, Comfort Food, Autumn Baking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Muffin
INGREDIENTS
The following are the ingredients we need to prepare this Wholegrain Apple Cinnamon Muffin:
- ¼ cup whole wheat flour
- ½ apple, grated
- ¼ teaspoon cinnamon
- 1 tablespoon honey
- ¼ teaspoon baking powder
- 1 tablespoon yogurt
- 1 tablespoon milk
- ½ teaspoon melted butter
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 140 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fats: 3g
- Fibre: 3g
- Sugar: 10g
- Sodium: 50mg
PREPARATION
- Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone baking cup.
- Prepare the apple: Grate half an apple and set it aside. Ensure it is finely grated to blend well into the batter.
- Mix the wet ingredients: In a bowl, combine honey, yoghurt, milk and melted butter. Stir well until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon and a pinch of salt.
- Incorporate the grated apple: Add the grated apple to the wet mixture and mix well to distribute it evenly.
- Mix the batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing to maintain a light texture.
- Fill the muffin cup: Pour the batter into the prepared muffin tin, filling it about ¾ full.
- Bake the muffin: Bake the muffin for 15–18 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Cool before serving: Allow the muffin to rest in the tin for a few minutes before transferring it to a wire rack to cool completely.
PREP TIME
5 minutes
COOKING TIME
15–18 minutes
TIPS
- Use a sweet apple variety: such as Honeycrisp or Fuji, for a naturally sweeter muffin.
- Do not over-mix the batter: Stir just until combined to avoid a dense texture.
- For extra moisture: Squeeze a little lemon juice over the grated apple to prevent browning and enhance flavour.
- Make it crispier on top: Sprinkle a light dusting of cinnamon and a few oats before baking.
- Ensure even baking: Use the middle rack of the oven for the best results.
VARIATIONS
- Dairy-Free: Swap yoghurt and milk with almond, coconut or oat milk.
- Vegan: Use maple syrup instead of honey and a plant-based yoghurt alternative.
- Gluten-Free: Replace whole wheat flour with oat flour or a gluten-free blend.
- Nutty Addition: Stir in a teaspoon of chopped walnuts or pecans for a crunchier texture.
- Chocolate Twist: Add a few dark chocolate chips for a sweeter variation.
PREPPING AND STORAGE
- Refrigeration: Store the muffin in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap the muffin in cling film or store it in a ziplock bag. Freeze for up to 1 month.
- Reheating: Warm in a microwave for 15–20 seconds or a low-temperature oven for a crispier texture.