1-Preheat the oven: Preheat the oven to 425°F (220°C) and prepare muffin pans by spraying with nonstick spray or using liners.

2-To make the crumb topping: mix 1/3 cup packed brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon ground cinnamon. Then stir in 1/4 cup melted unsalted butter followed by 2/3 cup all-purpose flour, mixing gently with a fork to keep the crumbs large. Set aside.

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

4-Cream 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 2 large eggs, 1/2 cup yogurt or sour cream, and 2 teaspoons pure vanilla extract, beating until combined.

5-With the mixer on low, add the dry ingredients and 1/4 cup milk, beating until just combined with no flour pockets remaining. Fold in 1 1/2 cups chopped apples.

6-Fill muffin cups to the top with batter. Spoon the crumb topping over each muffin and gently press so it adheres.

7-Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for an additional 15-18 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

8-For the vanilla icing, whisk 1 cup confectioners’ sugar with 3 tablespoons heavy cream or milk and 1/2 teaspoon pure vanilla extract until smooth, then drizzle over muffins once they have cooled or are still warm.