Preheat the oven to 425F. Prepare a muffin tin by coating with non-stick spray or using muffin liners.
Prepare the crumb topping by mixing together the brown sugar, granulated sugar, cinnamon, ground clove, and allspice. Mix in the melted butter gently using a fork. Do not overmix as you want there to be large crumbles throughout.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, cream together the butter, brown sugar, and granulated sugar. Once creamed and smooth, add in the eggs, yogurt, and vanilla extract. Mix together on high speed until the mixture is smooth and creamy.
Put the mixer to low speed and slowly begin adding in the flour mixture until incorporated. Fold in the chopped apples.
Fill the muffin cups to the top and divide the batter evenly among the muffin tin. Spoon crumb topping onto the tops of the batter in each muffin cup and lightly press it into the batter to ensure that it sticks.
Bake at 425F for 5 minutes then reduce the heat to 350F. Bake for an additional 15-18 minutes until a wooden toothpick comes out clean. The Total time of baking is 20-23 minutes. Allow the muffins to cool in the muffin pan for 5 minutes then transfer to a cooling rack.