Baked Sorghum and Apple Muffins with Cinnamon Sugar Topping

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Moist muffins made with whole grain sorghum flour and diced crisp apples, topped with a crunchy cinnamon sugar crust for a comforting breakfast or snack. This American-inspired recipe, ready in about 40 minutes, combines whole grain sorghum flour, all-purpose flour, baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups whole grain sorghum flour
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup plain yogurt
• 1 tsp vanilla extract
• 1 medium apple, peeled and diced into 1/4-inch pieces
• for topping cinnamon sugar (1 tbsp sugar mixed with 1 tsp cinnamon)

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 1 1/2 cups whole grain sorghum flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 1/3 cup melted unsalted butter with 2/3 cup granulated sugar until smooth. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1/2 cup plain yogurt and 1 tsp vanilla extract until fully incorporated.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Fold in 1 medium diced apple, being careful not to overmix.
4. Step 4: Divide batter evenly into the prepared muffin cups, filling about 3/4 full. Sprinkle the tops with the cinnamon sugar mixture.
5. Step 5: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden and slightly crisp. Let cool in the pan for 5 minutes before transferring to a wire rack.