Apple Cinnamon Muffins

Preheat oven to 400 degrees. Line a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt, ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg. Set aside.

In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined (batter will be lumpy). Fold in apples and pecans (if using).

To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt. Using a pastry cutter or fork, cut in butter until topping is crumbly and coarse.

Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.

Bake until muffin centers bounce back when lightly pressed, about 16 to 18 minutes. Cool muffins on a rack for several minutes before removing from pan, the cool completely.