Ingredients
- For topping:
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon plus a pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 medium apples, peeled, cored, quartered, then diced
- 1/3 cup chopped, toasted walnuts
- 2 large eggs
- 1 cup Greek yogurt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 tablespoons Calvados (optional) (apple brandy)
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Preparation
Step 1
Place cupcake liners inside a 12-cup standard muffin tin.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.
Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.
Total Servings: 12