Preheat oven to 350F°. In a large bowl or stand mixer, cream butter and sugar. Scrape down sides of your bowl and add in eggs. Beat well. Add in baking soda, baking powder, salt, cinnamon and half of your flour. Mix for 30 seconds or so. It doesn't have to be fully combined just yet. Add in half of your yogurt. Mix in. Add in remaining flour and yogurt, mix well. Remember to scrape down your bowl several times.
Peel and cut apples into cubes. When adding apples into an items such as this, I like the apple pieces to be a nice size. Too small and you won't get that nice apple piece when you bite in. Stir 2 cups of apples into your batter. Spray a regular 12 cup muffin pan with Pam for baking. Ahh the yummy smell. Divide batter evenly between cups but do not fill more than 3/4 full. I filled maybe that much and mine still spilled out a bit. So 2/3 or even half full might be a better option. If you have a large muffin tin you could try that as well. I had leftover batter after filling my muffin pan and used the rest for a mini springform pan. Just remember to spray whatever pan you use. It will make removal of your muffins very easy.
In a medium bowl, mix ingredients with a fork until crumbly. Pea size is good. Top off muffins by using a spoon. You may have to use your finger to help the crumbs off of the spoon. Start off with one spoonful per muffin. Then go back and use any remaining topping to fill in spots you may have missed. Do use all of the topping.
Bake time will vary depending on the size of your muffins. My regular muffins were done at 20 minutes. Anything larger should be cooked for 30-40 minutes. You want to start testing smaller items, like regular muffins, at the 15 minute mark and 25 minutes for larger items. Use a toothpick or cake tester, insert it into the muffin. When it comes out clean or with just a few moist crumbs, they are done.
Remove from the oven and let cool for 5-10 minutes on the counter. I then popped my pans directly in the fridge for a faster cool. Store in an airtight container.