Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (55g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (8g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) firm apples, finely diced
  • 3/4 cup (85g) walnuts, toasted and roughly chopped

Instructions:

  1. In a small bowl, combine flour, brown sugar, and cinnamon. Using a fork or fingertips, rub the cold cubed butter into the mixture until it resembles coarse sand with pea-sized clumps. Set aside in the fridge.
  2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. In a medium bowl, beat the eggs, oil, yogurt, and vanilla until smooth.
  4. Pour the wet ingredients into the dry bowl and fold gently with a spatula just until combined; do not overmix.
  5. Gently fold in the diced apples and toasted walnuts.
  6. Divide the batter evenly among 12 lined muffin tins, filling them nearly to the top, top with the prepared streusel, and bake at 425°F (218°C) for 17 minutes.