Prepare the Apple Filling: In a medium pot, combine the diced apples, lemon juice, granulated sugar, light brown sugar, ground cinnamon, nutmeg, ginger, cardamom, cloves, and salt. Allow the mixture to sit for 10 minutes.

Cook the Apples: Melt 2 tablespoons of salted butter in the pot over medium heat. Once melted, add the apple mixture and cook for 8–10 minutes, stirring occasionally.

Thicken the Apple Filling: In a small bowl, whisk together 1 tablespoon of cornstarch with 15 ml of water until smooth. Add this slurry to the cooked apple mixture, returning the pot to medium heat.

Make the Crumb Topping: In a separate bowl, combine 12 grams of flour, 3 tablespoons of granulated sugar, 1 tablespoon of light brown sugar, ground cinnamon, and a pinch of salt. Mix in 50 grams of melted butter until a crumbly texture forms.

Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a muffin tin with liners.

Mix Dry Ingredients: In a large bowl, whisk together 240 grams of all-purpose flour, baking powder, baking soda, salt, and the remaining spices.

Combine Wet Ingredients: In another bowl, mix 113 grams of melted butter with granulated sugar and light brown sugar until well combined. Add the eggs, milk, sour cream or Greek yogurt, and vanilla extract.

Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet mixture in two parts. Avoid overmixing; you want to combine just until no flour streaks remain.

Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Top each muffin with spiced apple filling and the crumb topping.

Bake the Muffins: Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for 14–18 minutes.

Cool the Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack.

Prepare and Drizzle Glaze: For the optional glaze, whisk together powdered sugar and heavy cream or milk until you achieve the desired consistency.