Gluten-free Apple Muffins (the perfect texture! super easy)

Mix the streusel ingredients in a small bowl until well combined. Set aside.
7 tablespoons brown sugar, 3 tablespoons + 1 teaspoon (47 grams) coconut oil, 2 teaspoons cinnamon, 1/8 teaspoon salt, 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
Preheat the oven to 350°F / 175°C. Line a muffin tin with 9 muffin liners.
In a medium bowl, whisk together the dry ingredients.
1 cup (138 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice
In another bowl, mix the wet ingredients.
1 large egg, 1/3 cup (106 grams) honey, 1/4 cup + 2 tablespoons (90 ml) oil, 1 teaspoon vanilla extract, 1/4 cup (60 ml) yogurt
Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix.
Then fold in the apples, being careful not to overmix.
1 cup (120 grams) apples
Fill the liners with the batter, filling them about 2/3 full.
Divide the streusel between the muffins. If you like being exact, that's 23 grams per muffin. It's a little more than a tablespoon.
Bake for about 17 minutes or until a toothpick comes out clean.
Let the muffins cool for 5 minutes and then turn out very carefully onto a wire rack to cool.
When the muffins are completely cooled, place them in an airtight container. Store at room temperature for about 4 days or refrigerate for 5-6 days.