1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt, plus a pinch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup walnuts, chopped, toasted
2 large eggs
1 cup Greek yogurt
1/2 cup unsalted butter, melted, (1 stick)
1 1/2 table spoons Calvados, (optional)
1/4 cup brown sugar
1/4 tea spoon cinnamon
Directions:
1. Place cupcake liners inside a 12-cup standard muffin tin.
2. Preheat oven to 400 degrees.
3. whisk together sugar, flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat.
4. 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.
5. Divide batter among muffin cups.
6. In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
7. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes.
8. 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.
www.webmd.com
I shall try it this week end.