Preheat the oven to 350 degrees. Grease and line a 12-well muffin tin or two 6-well muffin tins with cooking spray or butter.
Combine flour, baking powder, baking soda, and salt and set aside.
In a mixing bowl, combine butter and sugar until light and fluffy.
Add in egg; then, add yoghurt until blended.
Add in the dry ingredients until incorporated.
Add in the apple cider and vanilla extract just until combined.
By hand, fold in the diced apples until well distributed.
Make streusel: Mix the brown sugar, cinnamon, nutmeg, allspice, ginger, pecans, and salt. Add the cold butter into the mix and rub together. Add in the flour until the streusel is a crumbly consistency.
Spoon the batter into the muffin tins until about ¾ full and top with streusel.
Bake for 22-26 minutes.
Allow the muffins to cool for 10-15 minutes on a wire rack until releasing from muffin tin.
Allow to cool completely.