# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour (approximately 8.8 oz)
02 - 1/2 cup granulated sugar (approximately 3.5 oz)
03 - 1/4 cup packed light brown sugar (approximately 1.75 oz)
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 2 large eggs
09 - 1/2 cup vegetable oil
10 - 1/2 cup plain Greek yogurt
11 - 1/4 cup milk
12 - 1 teaspoon vanilla extract
13 - 2 cups peeled, cored, and finely diced apples (about 2 medium)
→ Crumb Topping
14 - 1/2 cup all-purpose flour (approximately 2.3 oz)
15 - 1/3 cup packed light brown sugar (approximately 2.3 oz)
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup unsalted butter, melted
18 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
03 - In a separate bowl, whisk eggs, vegetable oil, Greek yogurt, milk, and vanilla extract until smooth and homogenous.
04 - Gently fold the wet mixture into the dry ingredients until just combined, avoiding overmixing to ensure a tender texture.
05 - Fold the finely diced apples into the batter carefully to distribute evenly.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - In a small bowl, combine all-purpose flour, light brown sugar, ground cinnamon, and salt. Stir in the melted butter until clumps form.
08 - Sprinkle the crumb topping evenly over the filled muffin cups.
09 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
