• 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 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.


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