#1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. #2. Coarsely shred enough of the apples to get 1½ cups. Very thinly slice any remaining apple. #3. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, oil, yogurt, and eggs until well combined stir in the shredded apple. Add the milk mixture to the flour mixture stir until just combined. #4. Divide the batter evenly among the prepared muffin cups. Top the muffins with the slices of apple. #5. Bake until the muffins are lightly browned and a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Serve the muffins warm, or cool them on a wire rack.