Preheat and prep pans. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Lightly mist liners with nonstick spray for easy release.

Make the crumble topping. In a small bowl, mix 2 tablespoons all-purpose flour, 2 tablespoons light brown sugar, 1 teaspoon cinnamon, a pinch of salt, and 1 tablespoon melted light butter or coconut oil. Stir until it forms sandy clumps. Set aside.

Combine dry ingredients. In a medium bowl, whisk 3/4 cup white whole wheat flour, 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.

Mix the wet ingredients. In another bowl, whisk 3/4 cup plain nonfat Greek yogurt, 1/2 cup unsweetened applesauce, 1 large egg white, 1 1/2 teaspoons vanilla extract, and 1/4 cup unsweetened almond milk until smooth.

Bring it together. Pour the wet mixture into the dry. Stir gently with a spatula just until no dry streaks remain. The batter will be thick. Do not overmix—that’s the fastest way to get tough muffins.

Fill the cups. Divide the batter evenly among the 12 muffin cups. They should be about two-thirds full. Sprinkle the crumble evenly over each muffin, pressing lightly so it sticks.

Bake. Bake for 12–15 minutes, or until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.

Cool and (optional) glaze. Let muffins cool in the pan for 5 minutes, then move to a rack. If using glaze, mix 2 tablespoons powdered sugar with 1–2 teaspoons milk and drizzle lightly over the cooled muffins.