• Preheat the oven to 400 degrees and line two muffin pans with cupcake liners (enough for 16-18 muffins). Set aside.

Apple Muffins

• Melt the butter and allow it to cool for 5 minutes. In a large bowl whisk together the melted butter, brown sugar, and sugar until combined. Add the egg and whisk until fully incorporated. Then add the milk, yogurt, and vanilla extract, mixing until combined.
• In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Pour into the large bowl and use a wooden spoon or silicone spatula to fold the dry ingredients into the wet, being careful not to overmix. Add the diced apples and fold until just combined.
• Divide the batter evenly, filling the muffin liners ⅔ of the way full, making 16-18 muffins (I use my tablespoon cookie scoop to distribute the batter).

Streusel Topping

• In the same medium-sized bowl you used for the dry ingredients, use a normal dinner spoon to combine the flour, brown sugar, cinnamon, and salt. Add the melted butter and mix until combined. Evenly top the muffins with the crumble topping.
• Bake for 15-17 minutes (use a toothpick to check the center of the muffin, it should come out clean). Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to finish cooling.

Vanilla Glaze

• As the muffins are cooling in the pan, make the vanilla icing. Mix all of the ingredients together and drizzle over the top of the warm muffins ( I do this once the muffins are on the wire rack).

  I like to put the glaze into a sandwich bag, cut a small hole in one of the corners, and then pipe the icing over the top of the muffins.
• Store any leftover muffins in an airtight container on the counter for 1 day or in the refrigerator for up to 4 days. You can reheat the muffins in the microwave for about 20 seconds.