1 c. sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 medium apples, peeled, cored, quartered then diced
1/3 c. walnuts, chopped
2 large eggs
1 c. plain Greek yogurt
1/2 c. butter, melted
1 1/2 tsp. vanilla or 1 1/2 T. Calvados apple brandy
1/4 c. brown sugar
1/4 tsp. cinnamon
Place cupcake liners inside muffin tins. The recipe will make 12 – 18 muffins.
Preheat the oven to 400 degrees.
Whisk together the sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add the diced apples and walnuts, tossing to coat.
In a small bowl, whisk together the eggs, yogurt, butter and vanilla (or Calvados). Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix. Divide the batter among the muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake the muffins at 400 degrees until brown around the edges and they spring back when touched, 16 – 18 minutes. Remove the muffin pan to a wire rack to cool for about 5 minutes. Then place the muffins onto the wire rack to cool. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.