Preheat oven to 350°F. Line a muffin pan with 8 paper liners.
In a medium bowl, combine dry crumb topping ingredients. Pour melted butter over dry ingredients, stir together to create pea size crumbs.
In a large bowl or stand mixer, cream together butter and sugars until smooth and fluffy. Mix in vanilla and egg, scraping the bowl as needed. Mix in salt, spices and baking powder, followed by half of the flour. With mixer running on low, slowly add the yogurt, followed by remaining flour. Beat until no streaks remain. Stir in apple chunks by hand.
Divide batter between 8 paper liners, using a large cookie scoop.
Top off batter with prepared crumb topping, coating the batter well.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 1-2 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar and water. Use a spoon or small whisk to drizzle glaze over cooled muffins.
Store in an airtight container for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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