In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the steeped apple cider tea milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined.
Add the apples, folding in gently, until just combined.
Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.