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1. For the streusel, use a fork to combine the flour, brown sugar and cinnamon in a small bowl. Then cut the butter in until it forms coarse meal. Toss in the almonds. Set aside.
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2. For the muffins, preheat oven to 350 F and line 12 standard size muffin wells with paper liners.
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3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
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4. Beat together the brown sugar, canola oil, milk, yogurt, egg, vanilla extract and almond extract in a large bowl until smooth.
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5. Add the dry ingredients to the wet in 2 batches and stir to combine (a few lumps are fine), being careful not to over-mix. Gently fold in the chopped apple.
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6. Pour the batter into the prepared muffin tray, sprinkle the streusel mixture on top, and bake until a toothpick inserted into the center of a muffin comes out with just a couple crumbs. This will take about 22 to 26 minutes. Remove pan from oven and set it on a rack. Cool for 10 minutes in the tray and then remove muffins to a wire rack to finish cooling before topping with the glaze.
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7. Once the muffins have cooled, make the glaze. In a small bowl whisk together the powdered sugar, vanilla and enough water so it reaches your desired consistency.
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8. Drizzle the glaze over the cooled muffins and allow it to set before serving.
