In a small mixing bowl, whisk together the flour, brown sugar, cane sugar, and cinnamon until combined. Stir in the melted butter until incorporated, then use your fingers to form thick crumbs. Set aside.

Preheat the oven to 425?. Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick baking spray. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.

Turn the mixer down to low, and add the eggs, one at a time, followed by the vanilla, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.

Add the flour mixture to the mixer along with the chopped apples, and switch to a spatula to mix until just combined. Be careful not to over mix. The batter will be very thick.

Use a medium cookie scoop to divide the batter between the prepared muffin cups. Top with the streusel, pressing the crumbs gently into the tops of the muffin batter.

Bake at 425? for 5 minutes, then turn the oven temperature down to 350?, and continue baking for another 12-15 minutes, until the muffin tops are golden and a cake tester inserted into the center comes out clean.

Remove from the oven, and allow the muffins to cool for a few minutes in the muffin tin, before transferring to a baking rack to cool completely.

In a small mixing bowl, whisk together the confectioners sugar, milk, and vanilla until smooth. Drizzle over the warm muffins.