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1
Preheat oven to 400 F. Spray a 12 cup standard size muffin pan with cooking spray or line with paper liners; set aside.
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2
In a medium bowl, combine the butter, yogurt, vanilla extract, egg, and milk; set aside.
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3
In a separate larger bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Add the yogurt mixture into the well and stir just until barley moistened. Gently fold in the chopped apples. Spoon batter into prepared muffin pan, filling each cup 2/3 full.
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4
Make the topping: Combine the brown sugar, cinnamon, and flour in a bowl. Stir with a whisk. Add the butter and mix with a fork until moist. Mixture will be thick and crumbly. Top each muffin with 1 tablespoon of topping. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven. Immediately remove the muffins from the pan and allow them to cool on a wire rack.
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5
Make the glaze: In a small bowl, combine the confectioners' sugar, vanilla extract and cream. Stir until smooth. Drizzle the glaze over the muffins.
