Preheat oven n to 350. Line 24 muffin tins with paper liners
Whisk together in a bowl, flour baking soda, baking powder, cinnamon, ginger, hutmeg and salt, set aside
In a large bowl beat sugar and butter until light and fluffy Add eggs one at a time beating each egg in, then add vanilla
With mixer at low speed alternate flour mixture with sour cream starting and ending with flour, fold in apples, batter will be thick
Spoon evenly into muffin tins
MAKE STRUSEL TOPPING
Combine flour, light brown sugar and cinnamon in food processor, mix, add cold butter and pulse until it looks like sand, stir in nuts and toffee chips. This can be done in a bowl with a fork as well
Divide strusel topping evenly among muffins. Bake 18 to 24 minutes until a toothpick just comes out just clean, cool in pans on rack 10 minutes then remove from pans and cool before glazing
Glaze muffins with Icing/Glaze attached below
https://cookpad.com/us/recipes/356666-the-best-vanilla-icingglaze
