Ingredients
½cupunsalted butter,(8 tbsp), at room temperature
½cupgranulated sugar
¼cupdark brown sugar,packed
1largeegg
1cupplain low fat yogurt,(not Greek-style)
1cupwhole wheat flour,spooned into measuring and leveled off with back edge of knife
1cupall purpose flour,spooned into measuring and leveled off with back edge of knife
1tspbaking powder
1tspbaking soda
¼tspsalt,(heaping)
1tbspground cinnamon
½tspground nutmeg
¼tspground cloves
2cupsbaking apples,peeled, cored and finely chopped
6tbspdark brown sugar,packed
Preparation
Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add the egg and mix well, stopping to scrape the bowl if necessary.
Beat in the yogurt. The batter will look grainy.
Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
Add the chopped apples and mix until just combined. Do not over-mix.
Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
