Preheat oven to 350F°. Prepare muffin pan with liners, set aside.
In a large bowl, cream butter and sugars. Add wet ingredients, mixing well. Sprinkle in dry ingredients, mixing on low until fully incorporated. Fold in apple chunks.
Fill muffin liners 3/4 full with a heaping large cookie scoop of batter.
Combine topping ingredients. Sprinkle over the top of each muffin.
Bake for 25-30 minutes or until a cake tester comes out clean. Let muffins sit in tray for 2-3 minutes prior to transferring to a wire rack to cool completely. Store in an airtight container for up to several days or may be frozen.