Recipe: Cinnamon Apple Muffins

What beats a warm apple cinnamon muffin fresh out of the oven? A skinny one, of course! One of these delicious fall-flavored muffins will only set you back 129 calories and 5 Weight Watchers SmartPoints, and yet it still has that classic sweet and comforting taste.

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Pro tips:

  • When chopping the apple, keep the peel on; it adds texture, color and most importantly, fiber, to the muffins!
  • These will be very large “pop-over” style muffins, so don’t be alarmed by filling the muffin tins much higher than you are accustomed to.

Cinnamon Apple Muffins

Recipe: Cinnamon Apple Muffins

Prep time: 15 minutes

Cook time: 20-25 minutes

Yield: 12 servings

Serving size: 1 muffin


!Muffin Mix:

1½ cups all purpose flour

½ cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon allspice

¼ teaspoon clove

1 egg, beaten

1 teaspoon vanilla

⅓ cup plain, nonfat Greek yogurt

⅔ cup Silk® Unsweetened Original Almondmilk

1 sweet apple, diced (such as a Braeburn)

!Streusel Topping:

2 tablespoons sugar

1 tablespoon all purpose flour

1 tablespoons unsalted butter, cold

½ teaspoon cinnamon


    Preheat the oven to 350° F and line 12 muffin tins with paper liners, or spray generously with nonstick cooking spray, and set aside.

    In a large mixing bowl, whisk together the dry ingredients.

    In a small mixing bowl, whisk together the egg, vanilla, yogurt and almondmilk.

    Pour the liquid mix into the dry mix and stir to combine with a wooden spoon or rubber spatula.

    Fold in the diced apples and spoon the batter into the prepared muffin tins.

    In a small mixing bowl, add the streusel topping ingredients, and break up the butter with your fingers. Evenly sprinkle the topping over the unbaked muffins.

    Bake for 20-25 minutes, or until a toothpick or cake tester comes out clean when inserted in the center.

    Allow to rest in the muffin tins for 5 minutes, then transfer to a cooling rack for at least 15 minutes before serving.

Nutrition Information

Per Serving: (1 muffin)

Calories: 129

Calories from fat: 15

Fat: 2g

Saturated Fat: 1g

Cholesterol: 17mg

Sodium: 153mg

Carbohydrates: 26g

Fiber: 1g

Sugar 13g

Protein: 3g

WWP+: 4

SmartPoints: 5

The nutrition content of recipes on has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.