Apple Crunch Muffins


Apple Crunch Muffins

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    Start your morning off with one of Dietitian Amanda’s healthier muffins. They’re full of apple flavor, spice, and they have that crunchy muffin top everyone loves!

    To get more recipes from Amanda, visit

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    Servings and Ingredients

    Serves 16
    Apple Muffins
    1 ¼ c. Hy-Vee plain Greek yogurt
    ½ c. Hy-Vee granulated sugar
    2 Hy-Vee large eggs
    ¼ c. Hy-Vee unsalted butter, melted
    ¼ c. Hy-Vee unsweetened applesauce
    1 c. Hy-Vee whole wheat flour
    ½ c. Hy-Vee all-purpose flour
    2 tbsp. milled flaxseed
    2 tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee ground cinnamon
    ¼ tsp. Hy-Vee baking soda
    ¼ tsp. Hy-Vee ground allspice
    ⅛ tsp. Hy-Vee ground nutmeg
    ⅛ tsp. Hy-Vee salt
    1 c. tart cooking apple, unpeeled, cored, chopped
    Crunchy Topping
    ¼ c. Hy-Vee chopped walnuts, toasted
    ¼ c. Hy-Vee all-purpose flour
    3 tbsp. Hy-Vee granulated sugar
    ¼ tsp. Hy-Vee ground cinnamon
    ⅛ tsp. Hy-Vee ground nutmeg
    2 tbsp. Hy-Vee canola oil

    Things To Grab

    • Standard muffin tin
    • Hy-Vee nonstick cooking spray or muffin liners
    • 2 large bowls
    • Electric mixer
    • Whisk
    • Small bowl
    • Fork
    • Wooden toothpick
    • Wire cooling rack


    1. Preheat oven to 375 degrees. Spray or line 16 standard-sized muffin cups; set aside.

    2. Combine Greek yogurt, sugar, eggs, melted butter, and applesauce in a large bowl. Beat with an electric mixer until well combined. 

    3. In a separate large bowl, whisk together whole wheat and all-purpose flours, milled flaxseed, baking powder, cinnamon, baking soda, allspice, nutmeg, and salt. Slowly add dry ingredients into Greek yogurt mixture beating to combine. Fold in chopped apples. Divide mixture between prepared muffin cups; set aside.

    4. Prepare Crunchy Topping: In a small bowl, combine walnuts, flour, sugar, cinnamon, and nutmeg. Using your hands or a fork, toss with canola oil. Divide topping among muffins, pressing mixture slightly to adhere.

    5. Bake muffins 20 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 5 minutes before removing from muffin tin. Cool completely on wire cooling racks.

    Nutrition facts


    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 30mg
    • Sodium: 115mg
    • Total Carbohydrates: 22g
    • Protein: 4g

    Daily Values

    Iron 6%
    Calcium 6%
    Vitamin D 0%
    Potassium 2%