Step 1

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.

Step 2

In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula.

Step 3

Add the egg and mix well, stopping to scrape the bowl if necessary.

Step 4

Beat in the yogurt. The batter will look grainy.

Step 5

Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.

Step 6

Add the chopped apples and mix until just combined. Do not over-mix.

Step 7

Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.

Step 8

Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.

Step 10

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F (175°C) oven until warm.