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1
Preheat oven at 350 degrees F.
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2
Muffins:
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In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, mixing all ingredients until incorporated, set aside.
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4
In a bowl, add butter, sugar and vanilla and mix on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Incorporate half of the flour mixture mixing at a low speed just until blended. Add the Greek yogurt mixing well until blended. Add the remaining flour and fold into mixture with a spatula until all ingredients are incorporated. Add sliced apples and mix well.
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5
Grease a 12-count muffin pan with butter or shortening, sprinkle lightly with flour to prevent sticking or you can use baking cup liners, filling the cups 3/4 full.
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6
Bake until a golden brown, about 20 to 25 minutes. Let muffins cool in the pan on a wire rack.
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7
Topping:
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While the muffins are baking, begin preparing the vanilla bean brown sugar apple topping. Setting your stove top to medium high heat, place water, brown sugar, butter and vanilla bean paste in a saucepan, heating until sugar has melted and the mixture begins to boil. Reduce heat, add the sliced apple wedges and simmer, stirring for 15 minutes minutes, until apples are caramelized, then remove from heat and set aside until ready to use.
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9
Once the muffins have cooled, using a paring knife, gently loosen each muffin from the pan and place on serving dish. Generously spoon vanilla bean brown sugar sauce atop of muffins, allowing to soak into top layer, place apple slices atop by arrange in layers.
