Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons unsalted butter
  • 2 Granny Smith apples (6½ ounces each, peeled, cored, and cut into ¼-inch pieces (3 cups))
  • 2 tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter (melted)
  • ½ teaspoon ground cinnamon (divided)
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1¼ teaspoons salt
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • ½ cup apple cider
  • ½ cup plain whole milk yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon

Instruction

  • Cook the Apples: Melt the butter in a 12-inch skillet over medium-high heat. Add the apples, brown sugar, and cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, 8 to 10 minutes. Remove the pan from the heat and allow to cool for 10 minutes.
  • Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
  • In a medium bowl, whisk together the granulated sugar, eggs, oil, and melted butter until thick, about 30 seconds. Whisk the apple cider, yogurt and vanilla into the sugar mixture until combined.
  • Fold the sugar mixture and the cooled apples into the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups (there should be about ⅓ cup of batter per cup, and the cups will be filled to the rim).
  • Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin tops evenly with the topping.
  • Bake: Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes before serving. The muffins can be served warm or at room temperature. Store the muffins in an airtight container at room temperature for up to 3 days.