Apple Cinnamon Strudel Muffins

For the topping:

Combine butter, sugar, flour and cinnamon in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.

For the muffins:

Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.

Toss the apples in one teaspoon of cinnamon. In a medium skillet set over medium heat, add two tablespoons of butter until it melts, just about a minute. Add the apples and stir to coat in the butter. Let the apples cook for 2 -3 minutes allowing them to brown and soften. Reduce heat to medium low and add the water. Allow apples to simmer and cook until really soft for about 5 - 8 more minutes. Remove from heat.

In a medium bowl, combine the flour, baking powder, salt and remaining teaspoon of cinnamon. Set aside.

In a small bowl, whisk the vanilla and the vinegar into the milk

In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well.

Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the apples and stir until just incorporated. Pour evenly into prepared muffin tins. Evenly spoon the crumb mixture over the muffins. Bake for about 15 - 20 minutes or until a toothpick inserted comes out clean.

Cook on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.