• Preparation Time 10 minutes
  • Baking Time 35 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup Carnation® Regular or 2% Evaporated Milk
  • 1/3 cup plain yogourt
  • 1/2 cup Crisco® All Vegetable Shortening
  • 1/4 cup softened unsalted butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups grated apple
  • Topping
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup melted unsalted butter
  • Muffins

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Muffins: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  • Combine flour, baking powder, baking soda and salt in a large mixing bowl. In a separate medium mixing bowl, mix evaporated milk and yogurt.
  • Beat, in a separate bowl, shortening, butter and sugar together until light and fluffy. Add in eggs, beating well after each addition. Add vanilla.
  • Add, with mixer on low, flour and yogurt mixtures to shortening mixture, starting and ending with flour mixture and scraping down between each addition. Fold in apple.
  • Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 30 to 35 minutes or until firm to the touch. Let cool in pan on a wire rack for 5 minutes.
  • Topping: Combine, in a small bowl, sugar and cinnamon.
  • Brush, while muffins are still hot, with melted butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.


You made
that look

Don't forget to rate the recipe and browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Back to top