Yield: 2 dozen
4 C apples, peeled and diced
4 C all-purpose flour, plus more for coating apples
1 C (2 sticks) unsalted butter, softened
1 1/2 C sugar
1/2 C brown sugar
4 large eggs
1 C milk
1/2 C plain, Greek yogurt
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 C butter, melted
3/4 C sugar
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350 F degrees.
Line two muffin tins with cupcake liners.
In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves together. Set aside.
In a small bowl, toss apple pieces in flour, making sure to evenly coat all sides. This prevents the apples from sinking to the bottom of the muffins.
Cream together butter and sugars in a separate bowl, until light and fluffy, about 4 minutes.
Add eggs, one at a time, incorporating fully before adding the next. Mix in vanilla extract and Greek yogurt.
In turns, slowly add flour mixture and milk to the wet ingredients, 2-3 Tbsp at a time.
Begin and end with flour mixture. Only mix until there are no more dry streaks and everything is combined well.
Fold diced apples into batter.
Scoop batter into muffin tins until 2/3 full.
Bake for 30-35 minutes, or until tops are lightly browned and centers are just set. Tops should be springy to the touch and toothpick inserted in center should come out clean.
Cool for 10-15 minutes.
Combine topping ingredients in a small bowl and mix well.
Poke holes in the top of the muffins. Using a spoon, drizzle topping onto muffins. It will be absorbed into the muffin and give it added flavor.