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You would think that one of these days, I’ll get tired of making mufins.  That I’ll choose a favorite or two and stick with them.

Well, that’s just not going to happen.

I love muffins.  Honestly, I’d try a new recipe every day and probably not get sick of making them.  While some people may think of muffins as boring, I think they are anything but.  So I hope you all don’t get sick of them – because I’m never going to quit!

These muffins were another creation using the new Yoplait Lactose-Free yogurt line.  I love using yogurt in muffins – I think it gives them a great texture, and helps to keep them really moist.  If you are lactose free, this is a great breakfast choice that you can have without worry!

These muffins have a great apple flavor, and you can never go wrong with cinnamon.  And top anything with a crumb topping and I know I’ll love it.  These muffins make a perfect breakfast, or a great pick-me-up snack later in the day.  If you are a muffin fanatic like me, this recipe needs to go on your “must-try” list!

 

Apple Cinnamon Muffins with Crumb Topping

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 muffins

Apple Cinnamon Muffins with Crumb Topping

These lactose-free muffins get lots of flavor from fresh apples and cinnamon, and stay nice and moist from lactose-free yogurt. The perfect on the go breakfast!

Ingredients

    For the muffins:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 6-ounce container Yoplait® Lactose Free Vanilla Yogurt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup chopped apples
  • For the crumb topping:
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vegetable shortening

Instructions

  1. Heat oven to 375°F. Spray 12 muffin cups with non-stick cooking spray. Set aside.
  2. In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, combine the yogurt, egg and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir just until combined. Fold in the apples.
  3. In a small bowl, make the crumb topping. Combine the flour, brown sugar and cinnamon. Add the shortening, and using a fork or a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs.
  4. Divide the muffin mixture between the 12 muffin cups. Sprinkle with the crumb topping.
  5. Bake muffins for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
http://www.tasteandtellblog.com/apple-cinnamon-muffins-with-crumb-topping/

**Disclosure – this is a sponsored post, but all opinions are my own. **

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25 Responses to Apple Cinnamon Muffins with Crumb Topping

  1. Katrina says:

    That topping looks fabulous. I love apple muffins!

  2. Cassie says:

    Lactose-free muffins, I like it. These look amazing too. I love the crumb topping!

  3. these look amazing! one of my favorite types of muffins, especially with the crumb topping. and the fact that these are lactose free are great for me since I’m lactose intolerant :)

  4. I wish I had one of those right now! Such a perfect morning treat! Then again, when it comes to apple muffins they’re a day long treat for me ha.

  5. I could love trying new muffin recipes too. This one sounds great!

  6. I love muffins too – in fact, I just ate a banana, peanut butter & honey muffin for breakfast! These sound delicious – you can’t go wrong with anything that has apples and a crumb topping.

  7. I love the crumb topping…I could go to town, just on that alone :)

  8. Annalise says:

    I so wish I had one of these muffins on this cold and snowy morning.

  9. Jennifer | Mother Thyme says:

    These look delicious! I love the crumb topping and that you used yogurt in these. Yum!

  10. I love muffins! We have them probably once a week for sure! These look wonderful, and a crumb topping always makes them better!

  11. I’m like you I could make different variations of muffins over and over. These look great.

  12. Kristy says:

    Mmmmm! I made a pumpkin muffin with a crumb topping. I bet this would be fantastic too!!!! :)

  13. Joanne says:

    I definitely have a soft spot in my heart for muffins, especially ones with fruit in them! I bet the yogurt gives them a great texture and keeps them so moist.

  14. Yogurt really does make muffins so much moister – and without a lot of added fat. These would be gobbled up by my family in no time.

  15. Chels R. says:

    You had me at muffins! I love muffins! I would bake them every week if I had the time. These look great!

  16. grace says:

    i’ll make and eat muffin til the cows come home–there are some awesome varieties out there! these are great, deborah!

  17. Yummy – I love muffins with a crumb topping and the yogurt is great, too!

  18. Aistė says:

    This recipe seems to be really good but would it be ok if I used plain low fat yogurt? I doubt I’ll find vanilla flavoured yogurt where I live… :(

    • Deborah says:

      @Aistė, I haven’t tried it with plain low fat yogurt, so I can’t say for sure. I’m sure the plain part would work, but sometimes low fat yogurt is a lot thinner than regular yogurt. I’m guessing the muffins will work, but they might not turn out quite the same. Let me know if you try!

  19. Kelly says:

    I just made these, and with 5 minutes left in the oven, my house smells totally cold-winter-dayish :). I actually did substitute lactose-free yogurt with low-fat vanilla, so we’ll see how that works for me, and the batter was more like dough than batter, but I’m really excited!! The batter sure did taste yummy…. ;)
    Thanks for a great (and easy!!) recipe!

  20. Dezi A says:

    Made these today and they were fantastic!! Next time I may have to try grating the apples cause some of my pickier eaters didn’t like the chunks. Silly boys!

  21. Stacey says:

    Similar to Kelly, the batter was very thick and sticky like dough so I had to press them into the pan. Even after baking them, the final result was very dense. I used Greek yogurt instead but can’t imagine how that would have changed the consistency so much.

  22. Joanna Frost says:

    I used low fat greek yoghurt and it too was quite a dry dough consistency. After baking the taste very doughy. If you use low fat greek yoghurt I would add extra moisture somewhere!

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