1-First, preheat oven to 425°F and prepare muffin pans with liners or nonstick spray to avoid sticking.

2-In a large mixing bowl, whisk together the dry ingredients: 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.

3-Next, make the crumb topping by mixing 1/3 cup packed light or dark brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon ground cinnamon; stir in 1/4 cup melted unsalted butter, then gently mix in 2/3 cup all-purpose flour with a fork to keep large crumbs, and set aside.

4-Now, using a mixer, beat 1/2 cup softened unsalted butter with 1/2 cup packed light or dark brown sugar and 1/4 cup granulated sugar on high for about 2 minutes until creamy.

5-Add 2 large eggs, 1/2 cup yogurt or sour cream, and 2 teaspoons pure vanilla extract; beat at medium speed then high until mostly creamy.

6-At low speed, add the dry ingredients and 1/4 cup milk; beat until no flour pockets remain, then fold in 1 and 1/2 cups chopped apples.

7-Fill muffin cups completely with batter and top each with the crumb topping, gently pressing it down.

8-Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for an additional 15 18 minutes or until a toothpick inserted comes out clean.

9-Once baked, cool muffins in the pan for 5 minutes before transferring to a wire rack.

10-If desired, make the icing by whisking 1 cup confectioners’ sugar, 3 tablespoons heavy cream or milk, and 1/2 teaspoon pure vanilla extract, then drizzle over the muffins.