INGREDIENTS

For the streusel:

1/4 cup packed light brown sugar 1/4 cup pecans, finely chopped 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold unsalted butter (1/4 stick), cut into 8 pieces

For the muffins:

2 cups all-purpose flour 2 teaspoons ground cinnamon 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon fine salt 2 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 cups peeled, medium-dice Granny Smith apples (from about 2 medium apples)

For the glaze: Stir together confectioners sugar, a little half and half and a few drops of vanilla. I dont measure it at all, just eyeball it.

INSTRUCTIONS

For the streusel:

Place all of the ingredients except the butter in a medium bowl and stir to combine. Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Refrigerate while you make the muffins.

For the muffins:

1 Heat the oven to 350°F and arrange a rack in the middle. Fill a 12-well muffin pan with liners; set aside.

2 Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside.

3 Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Fold in the apples until just evenly combined. Scrape the batter into the prepared muffin pan, smoothing the top.

4 Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.

5 Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.

6 Place the pan on a wire rack to cool for 15 minutes. Turn the muffins out onto the rack and let cool for at least 30 minutes more before putting on glaze and serving.