Preheat the oven to 350 degrees.
In a small bowl add the heavy cream and apple cider vinegar. Set aside.
Whisk together the next 8 dry ingredients in a large bowl and set aside.
Add the butter, oil, eggs, syrup and ½ cup Swerve to a stand mixer and blend until incorporated well.
Add the heavy cream and vinegar into the stand mixer and blend until smooth.
Gradually pour in the dry ingredients into the stand mixer and blend until combined.
Grease a 12 capacity muffin pan and pour batter evenly into each cup.
In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
Bake 25 minutes.
While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
Remove to a pie plate if desired to top with Icing and enjoy!
If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.