Ingredients
Scale
- 2 cups white whole wheat flour (or all-purpose)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/2 cup pure maple syrup or honey
- 2 large eggs (room temperature)
- 1/3 cup melted coconut oil or unsweetened applesauce
- 1/4 cup milk of choice
- 2 teaspoons vanilla extract
- For Apple Streusel: 1 cup diced apples, 1 tsp cinnamon. (Streusel: 2 tbsp oats, 1 tbsp flour, 1 tbsp brown sugar, 1 tbsp cold butter).
- For Blueberry: 1 cup fresh or frozen blueberries, 1 tsp lemon zest.
- For Chocolate Chip: 1/2 cup dark chocolate chips.
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting the muffins to rise rapidly and create that bakery dome. Grease a 12-cup muffin tin or line it with paper liners. If you are making the apple streusel version, mix your streusel ingredients in a small bowl until they look like coarse crumbs and set them aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. If you are making the apple or blueberry versions, toss your fruit in a tablespoon of this flour mixture. This prevents the fruit from sinking to the bottom of the muffins during the baking process.
- In a separate medium bowl, whisk the eggs, maple syrup, Greek yogurt, melted oil (or applesauce), milk, and vanilla extract until the mixture is smooth. Ensure your eggs are at room temperature so they do not cause the melted coconut oil to solidify and create clumps.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Stop as soon as no more streaks of dry flour remain. Overmixing leads to tough, rubbery muffins. Gently fold in your chosen mix-ins (apples, blueberries, or chocolate chips) at the very end.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the very top. If making apple streusel, sprinkle the crumb topping over the apple-filled cups. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 13–15 minutes. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for about 5 minutes. This allows the structure to set so they do not fall apart. Move them to a wire rack to finish cooling. Serve them warm for the best experience.
- Cook Time: 35 minutes