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Pre-heat the oven to 400 degrees F. Spray a regular size muffin tin with cooking spray.
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Peel and core the apples. Grate one of the apples on the coarse side of a box grater and put into a medium size bowl. Chop the remaining apple into pieces no bigger than 3/8" /1 cm. Add to the bowl with the grated apples. Squeeze the juice of half a lemon over the apples and stir until combined. Add the granulated sugar and chopped dried apricots. Stir then cover with plastic wrap directly on top of the apples to prevent browning, and let the apple sugar mixture to sit for 10 minutes.
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Melt the butter in a microwave or saucepan. Set aside to slightly cool.
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In a large mixing bowl, add the all-purpose flour, baking powder, baking soda, (only if using yogurt, buttermilk, or sour cream), Kosher salt, and nutmeg, and whisk until just combined.
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In another large bowl whisk together the yogurt (or substitute), eggs, melted butter, and vanilla until just combined. Add the apple mixture to the yogurt mixture and stir until just mixed in.
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Add the yogurt/apple mixture to the flour mixture and stir until just combined. Be careful not to over mix the muffin batter.
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Spoon the batter into the prepared muffin tin and fill each cup slightly shy of the top of the tin.
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Bake the muffins in the oven for 14- 17 minutes, turning from front to back halfway through the baking time. A toothpick inserted in the middle of a couple of muffins should come out clean.
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Cool the muffins for a couple of minutes in the muffin tin. Remove the muffins from the tin and place the muffins on the cooling rack. Serve or add the Lemon glaze to the muffins.