1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.

2. In a medium bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg.

3. In a large bowl whisk melted butter and brown sugar until smooth then add eggs one at a time mixing after each addition.

4. Stir in yogurt milk and vanilla extract until well combined.

5. Gently fold the dry ingredients into the wet ingredients until just moistened with some small lumps remaining.

6. Toss diced apples with a little flour then fold them into the batter gently to avoid overmixing.

7. Divide the batter evenly among the muffin cups filling each about three quarters full.

8. Bake for 18 to 22 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.

9. Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely before serving.