APPLE PECAN COFFEE CAKE MUFFINS

Adapted from bakedbyrachel.com who I found on tastespotting.com. Lots of steps, but pretty darn yummy.

Muffins
1 cup AP flour
1 cup WW flour
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, room temperature
1 ½ cup brown sugar
2 eggs
1 cup plain (preferably Greek) yogurt
1 large tart apple
½ cup golden raisins
½ cup pecan pieces

Topping
4 tablespoons butter, very soft (or melted ok too)
½ cup brown sugar
½ cup AP flour
½ teaspoon cinnamon

Line 18 – 24 muffin cups in your pans. Preheat oven to 350 F.
In a medium bowl, whisk together first six ingredients. Cream butter and sugar, then beat in eggs one at a time. Mix in half of dry ingredients, then half of yogurt, repeat. Core, peel, and dice apple, then stir it in with raisins and pecans. Fill muffins cups about 2/3 full.

Mix topping ingredients together with a fork until you get about pea-sized bits. Spoon over muffin batter, dividing evenly. Bake for about 18 minutes, switching half way through if you are using two pans. Muffins are done when they spring back easily to the touch.