Preheat over to 375 degrees. Spray standard size 12 count muffin pan with nonstick baking spray.

In medium bowl whisk together 2 cups flour, baking powder, baking soda, salt, 1 tablespoon cinnamon, nutmeg and cloves.

In stand mixer cream 1/2 cup butter, sugar and 1/4 cup brown sugar. Turn mixer to low and add egg and mix just until incorporated; scraping down the bowl and beater. Remove bowl from mixer and stir in apples. Stir in sour cream, buttermilk and flour mixture; alternating between them.

In medium bowl combine 1/4 cup flour, 1/4 cup brown sugar, rolled oats and 1/4 teaspoon cinnamon. Using pastry knife cut in butter until mixture is crumbly.

Spoon muffin mixture into muffin pan dividing equally. Sprinkle with heaping tablespoon of crumb mixture. Bake for 22-25 minutes or until lightly browned.