Preheat the oven to 180°C and grease a 6 jumbo or 12 standard muffin tray (or simply line with muffin cups).

For the muffins, mix the dry ingredients together in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Stir the wet ingredients into the dry ingredients to form a smooth batter, then gently stir through the grated apple. Divide the batter evenly between each muffin cup.

To make the crumble, combine the flour, pecan nuts, cinnamon and brown sugar in a small bowl. Rub the softened butter into the mixture using your fingertips until you have a crumb-like consistency.

Divide the crumble mixture evenly between the muffin cups and bake for 25-35 minutes or until a skewer comes out clean when tested. 

While the muffins are baking, prepare the frosting. Beat the butter using an electric mixer until pale and creamy, scaping down the sides of the bowl periodically. Add the cream cheese and beat on a high speed until smooth. Add the sifted icing sugar and vanilla and beat for another minutes or until the frosting is smooth, light and fluffy. Cover and place in the fridge until ready to use.

Once the muffins are baked, allow them to cool in the tin for 10 minutes before turning out onto a wire rack. Serve while still slightly warm with a generous dollop of cream cheese frosting on the side.

Tip: Swap out the apples for grated pears (skin on) or peeled and grated carrots, butternut or sweet potato.