Step 1

At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.

Step 2

Position an oven rack to the center position. Preheat the oven to 400°F/205°C.

Step 3

Prep your muffin tins with muffin liners.

Step 4

In a medium bowl, whisk the brown sugar (100 grams, ½ cup), granulated sugar (100 grams, ½ cup), flour (75 grams, ½ cup + 2 tablespoons), cinnamon (1 ½ teaspoons), sliced almonds (50 grams, ½ cup), and salt (one pinch) together.

Step 5

Stir in the melted butter (56 grams, 4 tablespoons) and mix with your hands until crumbly. Set aside.

Step 6

In a large mixing bowl, whisk together the flour (240 grams, 2 cups), granulated sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (½ teaspoon), cinnamon (1 ½ teaspoons), nutmeg (½ teaspoon), and ginger (½ teaspoon).

Step 7

In a separate bowl, lightly whisk together the oil (113 grams, ½ cup), eggs, vanilla extract (2 teaspoons), milk, and shredded apple (225 grams, 2 cups) until well combined.

Step 8

Pour the wet ingredients into the dry ingredient bowl.

Step 9

Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.

Step 10

Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.

Step 11

Sprinkle the streusel topping liberally on each muffin.

Step 12

Bake at 400°F/205°C for 16-20 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.

Step 13

Muffins are best eaten warm on the same day, but you could store them completely cooled in an airtight container for up to 4 days at room temperature.