Melt butter and set aside.

Combine dry ingredients including flour, salt, baking powder and 2 teaspoons of cinnamon then set aside.

Peel and dice apples. Set aside.

Whisk eggs and both sugars in a large mixing bowl and continue to whisk while you drizzle in the olive oil, melted and cooled butter and vanilla.

Add half of the dry ingredients into the wet, followed by the ½ cup of milk and finish with the remaining dry ingredients, stirring until just combined after each addition.

Add the diced apples and stir until combined.

Using a large, 2 ounce muffin scoop, place heaping scoops of batter into each muffin liner and bake for 5 minutes at 425℉ then reduce the temperature to 325℉ and bake for 20 more minutes.

While muffins bake, make the glaze. Combine sifted powdered sugar, remaining 2 teaspoons of cinnamon and slowly add the milk as you sift, stopping when you have a consistency that is still thick but thin enough to drizzle over muffins. Glaze will thicken as it sits.

Transfer muffin tray to a wire rack and when muffins are cool enough to handle, remove from the tray and place on a wire rack with a piece of parchment paper underneath. Using a small spoon, drizzle glaze over each muffin. Let the glaze set then enjoy!

Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.