Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 cup butter, at room temperature
• 2/3 cup brown sugar
• 1 cup plain yogurt
• 1 large egg
• 1 tsp vanilla extract
• 2 apples, grated
• 1/2 cup chopped walnuts

Preparation

Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment liners. Set it aside.
In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set it aside.
In another large bowl, beat the butter and brown sugar until they are light and fluffy. Beat in the yogurt, egg, and vanilla extract.
Pour the dry ingredients into the wet ingredients and mix until combined. Fold in the apples and walnuts.
Use an ice cream scoop to scoop the batter into the prepared muffin tin.
Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 22 to 25 minutes.
Allow the muffins to cool for 5 minutes before enjoying or store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.