1¾ cups peeled, chopped apples (I used Granny Smith)
TOPPING:
2 tbsp brown sugar
1½ tbsp all-purpose flour
¼ tsp ground cinnamon
1 tbsp cold butter
Instructions
Preheat oven to 400 °F. Grease a 12 cup muffin tin, or line with paper liners; set aside.
In a large bowl combine the flour, baking powder, cinnamon, sugar, and salt; set aside.
In another bowl, beat the eggs, yogurt, milk, melted butter and vanilla.
Stir wet mixture into dry ingredients just until moistened. Fold in apple chunks.
Fill prepared muffin tin cups two-thirds full.
In a small bowl, combine sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Sprinkle a scant teaspoonful over each muffin.
Bake for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.