Weekend breakfasts are special in our house. We always cook something; what that something is, well that's up for debat. Typically one day is pancakes or waffles but the second day - the second day is where the element of surprise comes in. Weekday mornings are always the same: peanut butter and honey bagel thin for me and bagel and egg sandwich for J. The easy monotony of the weekdays are thrown aside by the surprise of weekend breakfast. Well, this weekend we both woke up thinking the same thing, muffins. I had plenty of apples along with a whole tub of Chobani 2% greek yogurt. What inevitably came to be were the most incredibly moist, delicious muffins with chunks of fresh apple and a brown sugar crumble topping. They were the perfect start to our Sunday of Christmas shopping, wrapping and relaxing.
Apple Cinnamon Chobani Muffins
Servings: 10-12 muffins
- 3 tbsp Chobani plain greek yogurt, 0% or 2%
- 1 cup all purpose or whole-wheat flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1-2 tbsp brown sugar
- 2 tsp cinnamon
- 1 egg
- 1/2 cup skim milk
- 2 cups apples, peeled and finely chopped (approximatelyy 1.5 apples of your choosing)
- Preheat oven to 400°F. Grease a standard muffin tin or use muffin liners.
- Finely chop your fruit of choice. In this case, I chopped 1 and a half medium sized, Granny Smith apples
- Mix together the dry ingredients in a bowl.
- Stir in the yogurt, egg, milk, and oil.
- Add the fruit and stir.
- Spoon the batter into muffin tins, filling them about 2/3 full.
- If desired, sprinkle the tops with brown sugar, using approximately 1/2 tsp on each muffin. I did half with brown sugar and half without. I would definitely recommend using the brown sugar crumbling.
- Bake for approximately 20 minutes or until golden brown and a toothpick (or for those of us who don't keep toothpicks around, a thin knife) can be inserted into the center and come out clean.
- Let rest for a 2-3 minutes before taking them out of the tin to serve.