Peel your apples and then chop into 1/2 inch chunks- you should have about 2 loose cups of chopped apples.

In a medium bowl, stir together the flour, sugar, brown sugar, baking powder, cinnamon, ginger, cloves, and salt. Toss the chopped apples into the dry ingredients. In a small bowl, stir together the buttermilk, vegetable oil, vanilla extract, and eggs. Pour the wet ingredients into the dry. Using a rubber spatula, gently fold the batter together until everything is just combined and no dry pockets of flour remain.

Cover, and let the batter rest on your counter for 30 minutes. This will help everything come together before baking, and it also helps to ensure you get high-domed muffins.

While the muffin batter rests, preheat your oven to 400 degrees. Spray your baking pan with baking spray- you want the spray to coat the top of the pan mostly to prevent overhang from sticking, unless you are using high-petaled parchment liners like I do in the pictures above. Line with paper cups.

In a medium bowl, use a fork to work together the melted butter, oil, brown sugar, sugar, flour, cinnamon and salt until you have a soft crumb topping. It should be dry enough to form crumbs, but wet enough that it holds together when you press it.

Once your batter has rested for a full 30 minutes, scoop evenly into your prepared pan. The muffin cups should be very full here, with the batter coming up almost the top of the cups. Generously sprinkle the tops with your crumble topping.

Bake for 16-20 minutes, or until the muffins are puffed, lightly golden brown, and a toothpick comes out with just a few crumbs on it. Once removed from the oven, use a butter knife to ensure that any overhanging parts don’t stick to the pan. Cool the muffins completely in the pan, and enjoy!