*Note: You can use unpeeled apples, if desired.

Adjust oven rack to lower middle position and heat oven to 375 degrees F. Mix flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in medium bowl; set aside.

Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold apples and walnuts into finished batter.

Cinnamon Streusel Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives (I find it faster to rub the butter into the dry ingredients with my fingers). The crumble topping should resemble small peas.

Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Lightly sprinkle the tops with cinnamon crumble. Bake in preheated oven for 25 to 30 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil.. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Makes 12 regular sized muffins, or 6 jumbo.