Apple-Almond Streusel Muffins

1. For the streusel, use a fork to combine the flour, brown sugar and cinnamon in a small bowl. Then cut the butter in until it forms coarse meal. Toss in the almonds. Set aside.
2. For the muffins, preheat oven to 350 F and line 12 standard size muffin wells with paper liners.
3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
4. Beat together the brown sugar, canola oil, milk, yogurt, egg, vanilla extract and almond extract in a large bowl until smooth.
5. Add the dry ingredients to the wet in 2 batches and stir to combine (a few lumps are fine), being careful not to over-mix. Gently fold in the chopped apple.
6. Pour the batter into the prepared muffin tray, sprinkle the streusel mixture on top, and bake until a toothpick inserted into the center of a muffin comes out with just a couple crumbs. This will take about 22 to 26 minutes. Remove pan from oven and set it on a rack. Cool for 10 minutes in the tray and then remove muffins to a wire rack to finish cooling before topping with the glaze.
7. Once the muffins have cooled, make the glaze. In a small bowl whisk together the powdered sugar, vanilla and enough water so it reaches your desired consistency.
8. Drizzle the glaze over the cooled muffins and allow it to set before serving.