Ingredients
⅓cupbrown sugar,packed light or dark
1tbspgranulated sugar
1tspground cinnamon
¼cupunsalted butter,melted
⅔cupall-purpose flour,spoon & leveled
½cupunsalted butter,softened to room temperature
½cupbrown sugar,packed, light or dark
¼cupgranulated sugar
2large eggs,at room temperature
½cupyogurt,at room temperature
2tsppure vanilla extract
1¾cupsall-purpose flour,spoon & leveled
1tspbaking soda
1tspbaking powder
1tspground cinnamon
½tspsalt
¼cupmilk,any kind at room temperature
1½cupsapple,peeled, chopped
1cupconfectioners’ sugar
3tbspheavy cream,(or milk for a less creamy texture)
½tsppure vanilla extract
Preparation
In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy.
Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with hands to make some big chunks.
Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the oven temperature to 350 degrees F and bake for 15 to 17 more minutes or until a toothpick inserted in the center comes out clean.
Whisk all of the ingredients together and drizzle over warm muffins.
