Chop the apples into half-inch cubes and put in a pot with the sugar, cinnamon and water.
Cook on the stove until apples are slightly soft. If the filling is not thick enough add 1 tbsp of cornstarch mixed with 1 tbsp of cold water.
Allow the filling to cool while you prepare the remainder of the muffin. I put the filling into the fridge to chill faster.
Preheat the oven to 425°F and line the muffin tins with liners.
Combine the flour, baking powder, sugar and cinnamon, Stir until combined.
Combine the milk, vanilla, eggs and butter. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir until just combined.
Add the 1/2 cup of pie filling to the batter and stir until spread throughout the batter. Carefully add a small spoonful of batter into the prepared muffin tin. Put a tbsp of pie filling on top, and then cover with more muffin batter filling about 3/4 of the way.
Combine the flour, cinnamon and sugar and then cut in the butter using 2 forks or a pastry blender. Mix until there are small crumbs
Add as much of the crumble mixture as you want to the tops of the muffins and then place into the preheated oven.
Bake for 5 minutes and then reduce the baking temperature to 350°C and cook for an additional 20 minutes. Check to ensure cooked, should be a nice golden brown on top.
Mix 3/4 icing sugar, with 1-2 tbsp cream and 1 tsp vanilla and drizzle over top of the muffins. Or use the caramel from Sally’s baking addiction to drizzle over the top making a truly fall breakfast or snack.