Preheat the oven to 425º F (220º C). Line a muffins tin with paper liners or grease it with butter and set aside.
In a big bowl combine together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove and set aside.
In a big bowl, using an electric mixer or hand whisk, cream together the butter and sugar until it turns lighter in color and fluffier for about 2 minutes. Turn the mixer down to low, and add the eggs one at a time, then add in the vanilla and mix a bit more.
Add in the flour mixture and the diced apples, then use a rubber spatula to combine. The batter will be very thick. Set aside while making the crumble.
To make the crumble:
In a small bowl whisk together the flour, brown sugar and cinnamon. Stir in the melted butter until incorporated. Then use your fingers to form the crumbs.
To finish:
Use an ice cream scoop to divide the batter into the muffin tin to make about 12 muffins, then top with the crumbs, gently pressing them into the batter.
Bake at 425º F (220º C) for 5 minutes, then lower the temperature to 350º F (180º C) and continue baking for another 12 to 15 minutes, until the tops of the muffins turn golden brown. Then take them out of the oven and let them cool down completely.
To make the glaze, in a small bowl, mix together the confectioners sugar and milk until smooth. Then drizzle the glaze on top of the muffins.