• Preheat oven to 375°F (190°C). Grease a 12 cup muffin pan, or line it with muffin wrappers.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
• In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla.

  Pour half of the dry mixture into the wet mixture and mix until combined. Pour the remaining dry mixture in and continue mixing until combined. Fold in the apples with a spatula or spoon.
• Spoon the mixture into the prepared muffin pan or use a cookie scoop, filling the muffin wells about 3/4 of the way full. Set aside.

Crumble

• In a medium sized bowl, whisk together the crumble ingredients: flour, both sugars, and cinnamon.

  Using a fork, mix in the melted butter until large crumbs start to form. Don’t over mix. Spoon the crumble on top of the batter and lightly press down to help them stick.
• Bake 20-22 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to sit in pan for 5 minutes, then transfer to a wire rack to cool completely.

Icing

• Whisk the powdered sugar and 2 tablespoons milk (or cream) together until combined and smooth, if the icing needs to be thinner, then add the remaining 1-2 tablespoons milk. and mix until the desired consistency is reached.

  Drizzle icing over muffins and serve warm.
• Store covered at room temperature.