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Peel and chop apples into ½ inch chunks
Melt butter in medium pot over medium heat
Add apples, sugar, salt, and cinnamon, and stir to combine
Cook the apples for 15 mins, covered, until they begin to soften
Add the cider and continue to cook for another 15 - 20 mins, uncovered, until the mixture is caramelized and most pieces are soft
Remove from the heat and mash the mixture until it resembles chunky applesauce
Allow the mixture to cool to room temperature
Combine the first five ingredients in a medium bowl
Add the vegan butter and stir until no flour streaks remain and the mixture has both large and small chunks
Preheat oven to 425 F and fill a standard 12-cup muffin pan with muffin papers
Whisk together the flour, baking powder, and salt
Combine the Apple Compote and vanilla
Whip the aquafaba mixture until thick, glossy, and white
Slowly stream in the oil while mixing
Add the Apple Compote mixture and combine
Fold in the dry ingredients in three parts
Divide the batter evenly among the muffin cups
Distribute the crumble evenly over the muffins
Bake at 425 F for 5 mins, then reduce temperature to 350 F and bake for another 30 mins
Mix all ingredients for the glaze until smooth
Cool the muffins in the pan for 15 mins, then transfer to a wire rack
Drizzle the cooled muffins with glaze