Make the streusel

• Whisk together the flour, brown sugar, granulated sugar, cinnamon and salt in a bowl.
• Add the diced cold butter and press it into the dry mixture with your fingers until crumbly.
• Refrigerate until needed.

Cook the apple pie filling

• Combine the apples, butter, brown sugar, cornstarch, cinnamon and nutmeg in a saucepan over medium-low heat.
• Stir frequently until the butter is melted and the sugar is dissolved.
• Simmer, stirring occasionally, until the apples are tender when pierced with a fork, then set aside to cool.

Preheat the oven and mix the dry ingredients

• Preheat the oven to 220 °C and line a muffin tin.
• Whisk together the flour, baking powder, cinnamon and salt in a bowl.

Cream the butter and sugars

• Beat the butter, brown sugar and granulated sugar in a large bowl until light and fluffy.

Add eggs and vanilla

• Add the eggs and vanilla and mix until combined.

Combine wet and dry ingredients

• Add the dry ingredients to the creamed mixture alternately with the milk.
• Mix until just combined.

Fold in the apples

• Toss the chopped apples with the flour and fold them into the batter.

Fill and top the muffins

• Scoop the batter evenly into the muffin liners.
• Spoon the apple pie filling on top, then sprinkle over the streusel.
• Gently press the streusel so it sticks to the filling.

Bake the muffins

• Bake at 220 °C for 5 minutes, then reduce the oven to 175 °C without opening the door.
• Bake regular muffins a further 15–18 minutes (jumbo muffins 25–30 minutes), until a toothpick inserted in the center comes out clean.