• Preheat oven to 425℉/220℃/Gas Mark 7. Grease your muffin tin with non-stick baking spray or butter.

Crumb Topping

• Start with making your crumb topping. In a small bowl, combine your brown sugar, granulated sugar, and cinnamon together. Stir in your melted butter. Mix in the flour with a fork. Do not overmix as this will turn your crumb topping into a paste. Once mixture looks like crumbs keep in fridge until needed.

Muffin Batter

• In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
• In a separate large bowl, beat the softened butter and both sugars together on high speed until smooth and creamy. Approximately 2 minutes.
• Add the eggs one at a time and whisk into the butter and sugar mixture. When both eggs are whisked in, pour in the yogurt and vanilla extract. Beat the mixture again on a medium speed until mixture is mostly combined and creamy. The batter can start to look a little curdled but that is ok.
• Add the dry ingredients to the wet ingredients and beat on medium speed until fully incorporated. Scraping the bowl as needed.
• Fold in the apples.
• Pour your batter into the pre-greased muffin tins filling the tins all the way to the top.
• Spoon your crumb topping onto the tops of the batter and slightly press it into the batter. Be generous!
• Bake your muffins at 425℉/220℃/Gas Mark 7 for 5 minutes.
• After the 5 minutes is up, decrease the temperature to 350℉/180℃/Gas Mark 4 and bake for another 15-18 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
• Remove from the oven and let cool for 5 minutes in the muffin tins and then transfer to a wire rack to cool the rest of the way.