Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.

In a small mixing bowl combine the flour, baking powder, cinnamon, salt and baking soda.

In a large mixing bowl combine sugar, vegetable oil and brown sugar and mix until smooth. Add eggs and mix to combine. Add milk, sour cream and vanilla and mix until incorporated, scraping down the sides and underside. Add the flour mixture to the wet ingredients and mix until just combined.

Fold in the diced apples and fold in using a rubber spatula until distributed in the muffin batter.

Scoop the batter into the prepared muffin tin, filling each well about ¾ of the way full. Set aside.

Make the topping: In a small mixing bowl combine flour, sugar, brown sugar, cinnamon and salt. Add in the butter and use a fork to incorporate it until it's crumbly and in the size of peas..

Top each filled, unbaked muffin with 1 Tablespoon of the streusel topping. Place into the preheated oven on the middle rack. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove from the oven and place into a wire cooling rack to cool. Once the
muffins are cool enough to touch, remove them from the tin.