For the topping:
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 5 T butter, cut in pieces
For the muffins:
- 2 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream or nonfat yogurt
- 1 cup chopped apples about 1 medium
For the glaze:
- 1/2 cup powdered sugar
- 4 to 5 teaspoons heavy cream or half-and-half, or more to reach desired consistency
- 1/2 teaspoon vanilla
Combine all topping ingredients in a small mixing bowl with a fork. Work it together until it begins to “hold” a bit.
Preheat oven 375 and line 12 muffin cups with cupcake liners. In large bowl beat eggs, sugar, extract, and oil until well combined. In separate bowl stir all the dry ingredients together. Stir with a heavy spoon the flour mixture into the wet mixture. Add yogurt or sour cream a little at a time with the flour. Add the chopped apples and mix just until combined. Divide into cupcake pan. Top with streusel topping and push down to cover gently. Bake for 22 minutes or until done. Remove from oven and cool 10 minutes. Take from pan to cool completely. Whisk glaze and drizzle over top.
