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Preheat your oven to 375℉. Line one or two 12-cup muffin tins with paper liners or spray them with nonstick baking spray.
Prepare streusel: In a medium bowl, combine the dry streusel ingredients. Mix in the butter until the mixture is clumpy. Refrigerate until ready to use.
Prepare muffin batter: In a medium bowl, whisk flour, oats, cinnamon, ginger, baking powder, baking soda, and salt.
In the bowl of a stand mixer or using a hand mixer and a large bowl, beat butter and brown sugar for about 4 minutes, until light and fluffy. Add the egg and beat for 1 minute, until smooth and combined.
On low speed, add half of the flour mixture, followed by the buttermilk and then the rest of the flour mixture, mixing until just combined.
Remove the bowl from the mixer and fold in the apples.
Using a ¼-cup (2 ounce) ice cream scoop or a spoon, transfer the batter to the prepared muffin tins, filling each about ¾ full. Top each with about 1 tablespoon of the streusel topping, pressing lightly to adhere.
Bake for 18-22 minutes, until the tops are puffed and golden and a toothpick inserted into the centers emerges clean.
Cool the baked muffins in their tins for about 10 minutes, and then transfer them to a wire rack to cool completely.