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1.
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Preheat the oven to 350 degrees.
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Line 12 Jumbo muffin cups with paper or foil liners.
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2. : In a large bowl, toss the apples and the remaining filling ingredients until evenly coated.
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Set aside.
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3.
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In a medium bowl, whisk together the flour, baking powder and salt.
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Set aside.
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4.
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With an electric mixer on medium speed (4), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes 5.
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Add the eggs, one at a time, beating well after each addition.
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6.
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On medium low speed, add the dry ingredients slowly and beat until smooth.
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7.
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Drain the excess liquid from the apple mixture.
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BY , gently fold in the apple mixture just a few turns until evenly combined.
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Do not over mix.
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8. : In a medium bowl combine all the topping ingredients with your fingers forming large crumbs.
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Add more flour if too moist.
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9.
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IT : Add the batter to the top of each muffin cup.
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Sprinkle on the crumb topping and gently push into the batter.
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Push any loose crumbs back onto the muffin.
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Bake for 25-35 (25) minutes or until a tester comes out clean and the crumbs are golden brown.
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Cool 15 minutes in the pan and then remove to a tray to cool to room temperature.
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10. : In a medium mixing bowl, whisk together all the glaze ingredients until smooth and pourable.
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If too thick add more milk.
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Drizzle on the cooled muffins in a back and forth motion.
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Let the glaze harden before serving.
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Notes: This recipe will also make 16 regular size muffins.
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Bake time will decrease accordingly.
