Directions

• Prepare streusel using directions below. Preheat oven to 425 degrees. Line a 12 count muffin pan AND a 12 count mini muffin pan with paper cupcake liners.
• In a large mixing bowl, combine both flours, baking powder, baking soda, cinnamon, nutmeg, clove, and salt.
• In a medium mixing bowl, combine oil, and both sugars, and whisk well to combine. Add eggs and whisk to incorporate. Add yogurt, applesauce, and vanilla extract, and whisk to incorporate.
• Add the wet ingredients into the dry and mix with a large wooden spoon until just combined. A few streaks of flour are ok. Add the diced apple and mix to incorporate.
• Spoon the batter evenly into each cupcake liner, filling 3/4 of way. Break off marble sized pieces of streusel off of the large mass of streusel topping and lightly press a small handful into the top of each muffin.
• Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, lower the oven temperature to 350 degrees. Bake the mini muffins for an additional 9-10 minutes, and the larger muffins for an additional 15-17 minutes, or until a toothpick inserted into the middle comes out clean.
• Cool muffins in the pan for about 15 minutes, then remove from pan and cool on a rack for about an hour. If you try to remove the paper liners while the muffins are warm, the muffin will stick to the paper liners.
• Once muffins are completely cool, store in an airtight container in the refrigerator.
• Streusel Topping
• Prepare streusel topping by mixing flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Transfer to your food processor. Scatter in butter, then pulse 10 times. Process continually for 10-15 seconds, only until no visible lumps of butter appear. Transfer mix back into medium bowl and press together to make one cohesive mass. Refrigerate while making apple muffin batter.