Preheat oven to 425°F and prepare a standard 12-cup muffin tin by either spraying with cooking spray or lining with paper liners.
Combine streusel ingredients in a bowl until a chunky crumb forms. Set aside.
Whisk the flour, baking soda, baking powder, spices of choice, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugars together on high speed until smooth and creamy (~ 2 minutes). Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract and beat until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients and milk into the wet ingredients and beat on low until no flour pockets remain.
Fold in the apples.
Divide the batter evenly into each cup or liner, filling each all the way to the top (you may have extra).
Top each muffin with streusel pressing it down into the batter gently to ensure it adheres during baking.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.