Preheat oven to 350°F. Line muffin pans with paper baking cups.
Make the apples: place the diced apples in a medium sized microwave bowl. Add about 1/2” of water in the bowl and microwave for about 2 minutes, or just until the apples start to get a bit translucent/opaque but aren’t cooked all the way through. Drain them well, then sprinkle with cinnamon and sugar. Set aside.
Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
Using a hand mixer or wooden spoon, mix eggs with sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, cinnamon, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in apples.
Fill muffin cups 2/3 full of batter (about 1/4 cup per muffin cups) Sprinkle the crumble evenly over the top of the muffins.
Bake for 15-19 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month.