In a medium bowl, stir together the brown sugar, flour and cinnamon. Stir in the melted butter with a fork, until the mixture is combined but still clumpy. Set aside.
For the Muffins
Whisk together the dry ingredients in Bowl A
In another medium mixing bowl, toss the cubed apples with two tablespoons of the flour mixture until the apples are well coated.
Bowl B, beat the ingredients together on medium speed until creamy, about 2 minutes. Add the eggs, one at a time, beating until well combined and remeber to scrape down the bowl.
With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Continue alternating between the flour and milk, mixing just until combined. Fold in the apples. Divide the batter in the muffin cups about ⅓ cup per muffin. (They will be mostly full.) Sprinkle the topping evenly over the batter, about 3 tablespoons per muffin.
Bake for 12-15 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
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