Preheat oven to 425 degrees F. Prepare a muffin tin with non-stick cooking spray. I got 12 muffins. You may get a couple more.
Make your crumb topping first. In a medium bowl, combine both sugars, cinnamon, and melted butter. Using a spatula, stir in the flour until thick and crumbly. Set aside.
In your mixer bowl, beat softened butter until creamy. Add brown sugar and white sugar. beat on high until creamed together. Add the eggs, yogurt and vanilla. Beat on medium for one minute and turn up to high speed and beat until the mixture is combined.
In a large bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine. Slowly add the dry ingredients to the wet ingredients and beat on low to combine, scraping down the sides of the bowl as needed. Add the milk, gently beating until combined. Fold in the apples with a wooden spoon or rubber spatula.
Fill the muffin tin until they are full all the way up to the top. Press crumb topping into the top of each muffin with your hands. Keep some of the crumbles in large chunks.
Bake for 5 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and continue baking an additional 21 to 23 minutes. Allow to cool in the tin on a cooling rack.
Combine the ingredients for the glaze, blending until smooth. Add additional milk if it needs thinning. Drizzle over warm muffins. Allow to set up.
Store muffins in an air-tight container for up to 5 days, or freeze unglazed muffins up to 3 months.Recipe adapted from Sally's Baking Addiction
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.