Best 7 Apple Muffins Using Olive Oil And Greek Yogurt Recipes

APPLE YOGURT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

APPLE YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Place baking cups in a muffin pan.
• For topping: Combine topping ingredients until crumbly; set aside.
• For muffins: Combine flour, sugar, baking powder, salt and cinnamon in large bowl.
• Beat together yogurt, egg, oil and milk in small bowl.
• Add to flour mixture; stir just until dry ingredients are moistened.
• Gently stir in apples and raisins.
• Spoon batter into bake cups, filling even with top of bake cups.
• Sprinkle topping over each muffin.
• Bake 23 to 25 minutes or until golden brown.
• Cool in pan.

APPLE MUFFINS (USING OLIVE OIL AND GREEK YOGURT)

Steps:

• Preheat oven to 180c/350°F Line large size muffin tin with muffin liners.
• When you chop the apples, combine them immediately with the grated zest and juice of 1/2 lemon to keep them from turning brown.
• Add all the remaining ingredients. Mix to just combine. Spoon into muffin liner (the chunky batter should reach the top of the liner). Sprinkle tops with some oatmeal.
• Bake for 30-35 minutes, or until toothpick inserted comes out clean.

OLIVE OIL MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
• Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
• In a separate bowl, whisk together the flours, baking powder, and salt.
• In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

JACKY'S FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

ORANGE-BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.