Ingredients

Crumb topping

• 1/3 cup brown sugar , packed
• 1 tsp sugar , granulated
• 1 tsp cinnamon , ground
• 1/4 cup butter , unsalted (4 tbsp)
• 2/3 cup flour

Muffin

• 1 3/4 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon , ground
• 1/2 tsp salt
• 1/2 cup butter , unsalted, room temp.
• 1/3 cup brown sugar , packed
• 1/4 cup sugar , granulated
• 2 large eggs , room temp

Yogurt

• 1/2 cup yogurt , plain (or sour cream), room temp
• 2 tsp vanilla extract
• 1/4 cup milk
• 1 1/2 cup apples , peeled and chopped (about 2 medium)

Icing

• 1 cup icing sugar
• 3 tbsp milk , (or heavy cream)
• 1/2 tsp vanilla extract

Instructions

Instructions

1. Preheat oven to 425 degrees F. Line muffin tin with paper lines (approximately. 14 muffins).
2. For the crumb topping, mix your sugars and cinnamon, stir in melted butter, then gently fork in the flour. Don’t overtax.
3. Whisk together your dry ingredients in one bowl. In other, cream your butter and sugars until fluffy (about 2 minutes.)
4. add eggs, yogurt (or sour cream) and vanilla to your butter mixture. Mix well, then add dry ingredients and milk alternately.
5. fold in the apples gently to distribute them evenly.
6. Fill the muffin cups right to the top, then sprinkle crumb topping on top.
7. Bake for 5 minutes, then reduce heat to 350 degrees and bake for another 15-18 minutes