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For the muffins:
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Preheat oven to 350u00b0F. Fill two 12-count muffin tins with liners. Set aside.
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In the bowl of a stand mixer, cream together the brown sugar and the butter. Then add the eggs and mix on low until well blended.
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In a large bowl sift together flours, baking soda, cinnamon and salt. Then slowly add the dry ingredients to the butter mixture while mixing on low.
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Add yogurt and vanilla extract and mix it in. Then add maple syrup and continue to mix on low until all ingredients are well incorporated.
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Lastly, add the chopped apples and mix until apple pieces are well distributed.
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Evenly distribute the batter into the muffin liners. Then make the topping.
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For the topping:
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In a small bowl mix together the sugar, flour, oats and cinnamon. Blend with a fork, making sure there are no lumps.
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Melt the butter in a glass container in the microwave for about 20 seconds. Then pour over the dry mixture. Blend with a fork until mixture becomes crumbly. Evenly distribute the crumble mixture over muffin batter.
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Then place muffin tins in the oven and bake at 350u00b0F for 15-20 minutes, or until toothpick inserted in center comes out dry.
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Recipe adapted from Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze By Emeril Lagasse.
