I found this recipe at Trish’s blog In Fine Balance, and now it’s the favorite muffin recipe at our house. I love it because it’s easy to make and I can add in any fruit I want for variety. I’ve tried it with apples, rhubarb, and zucchini, and they have all tasted delicious. I like to keep them on hand as a healthy snack, but I keep them in the freezer in case we don’t go through them fast enough. These are too yummy to waste!
The recipe below is my adapted version. You should check Trish’s blog here for the original!
(I made banana muffins this time – yum!!)
2 cups flour
½ cup sugar
2 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup Greek yogurt
½ cup oil
1 teaspoon vanilla
1 ½ cups fresh fruit
2 Tablespoons sugar
1½ teaspoon cinnamon
- Preheat the oven to 400oF. Grease one 12-cup muffin tin.
- Whisk together all of the dry ingredients.
- Combine all of the wet ingredients except the fruit. Add the wet mix to the dry mix and stir together.
- Stir in 1½ cups fresh fruit. Don’t overmix!
- Pour the batter into muffin cups. (I like to use a 1/3 measuring cup.)
- Combine sugar and cinnamon, and sprinkle about ½ teaspoon on each muffin. (Pat the cinnamon sugar onto the muffin top to make sure it will stick.)
- Bake for about 20 minutes, then remove from oven and let the muffins cool in the pan for about 10 minutes.
Makes 12 muffins. Enjoy! 🙂