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1
For the Crumb Topping: In medium-sized bowl combine brown sugar, flour, cinnamon, and salt; mix until well combined. Quickly work in the butter using a pastry cutter, fork, or your fingers until well combined; stop when the butter reaches the size of tiny peas. Place in freezer until needed.
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2
For the Apple Muffins: Adjust an oven rack to the middle position; preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside.
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3
Melt butter in a saute pan, stirring frequently, over medium-heat until lightly golden brown; about 6 minutes. Transfer butter into a large mixing bowl; add in the brown sugar and beat smooth. Add in eggs, one at a time, beating well after each addition. Add in vanilla, applesauce, apple cider, and sour cream; whisk smooth.
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4
In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients into the wet mixture and stir until just combined. Fold in the apples.
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5
Divide batter evenly among muffin cups, top with crumb topping, and bake for 20-22 minutes, or until set in the center and golden brown. Allow muffins to cool in the pan 5 minutes, then transfer them to a cooling rack. Top with maple glaze and serve warm.
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6
For the Maple Glaze: Combine all of the ingredients in a large bowl; whisk smooth. If the glaze appears too thick, add a little more milk; if the glaze appears too thin, add a little more confectioners' sugar.
