Preparation Steps

• Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
• Whisk together the whole wheat pastry flour, baking powder, baking soda, ground cinnamon, nutmeg, salt and brown sugar in a large mixing bowl until evenly blended.
• In a separate bowl, beat the eggs lightly, then stir in the oil, Greek yogurt, milk and vanilla until smooth and uniform.
• Add the wet mixture to the dry ingredients and fold gently with a spatula until just combined — stop when no large streaks of flour remain. Overmixing will make the muffins dense.
• Fold the grated apples into the batter until distributed. Let the batter rest for 8–10 minutes at room temperature to allow the whole wheat to hydrate; it will thicken slightly.
• Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Smooth the tops lightly with the back of a spoon.
• Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. If you like, brush the warm tops with a little melted butter or honey for shine.