Heat oven to 375°. Prepare a 12-cup muffin pan by lining with cupcake liners OR spraying well with cooking spray.
In a large mixing bowl, or stand mixer, beat together the butter, sugar, brown sugar, and yogurt until the mixture is light and fluffy. About 1-2 minutes.Add the eggs and beat until combined.
Add the flour, cinnamon, baking soda, salt, and nutmeg into the mixing bowl. Beat on low speed just until combined.*Mixture will be really thick and that is normal. It's ok if there are dry patches because you will add the liquid in the next step.
Add the applesauce, apple cider, and vanilla extract. Beat until combined and the batter is moistened.
Stir in the chopped apples with a wooden spoon or spatula.
Fill the muffins cups nearly full. They will be a little bit more than 3/4 full.
*If your muffin pan is smaller than you will get more than 12 muffins. Just use another pan if needed. Don't overfill the muffin cups.
In a small bowl stir together the sugar and cinnamon for the topping. Sprinkle ½ teaspoon over each muffin.
Bake for 15-20 minutes.Muffins should be round, puffy, and golden brown looking. When you gently press your finger on the top of a muffin, it should spring back and feel dry. That's when you know it's done. Or you can do the toothpick test as well.
Cool the muffins in the pan for 5 minutes or until you can handle them to move them to a cooling rack to cool completely. As the muffins cool the cinnamon & sugar topping gets crackly and gives a sweet crunch to the muffins.