Preheat the oven to 400F and prepare a muffin tin with liners or grease each well with butter and set it aside. This recipe is a small batch and will fill 8-9 muffin sections.
In a large mixing bowl add the flour, sugar, baking powder, baking soda, kosher salt, ground cinnamon, ground cardamom, ground ginger, ground nutmeg, and ground cloves and stir to combine.
Chop the cold butter into cubes and cut into the flour mixture with a pastry cutter or a fork. Similar to the crumble, you will have small pieces of butter throughout and a crumbly texture.
In a small bowl add the sour cream, milk, and egg and beat to combine. Add to the dry mixture and stir with a spatula to combine. The batter will be lumpy and thick.
Spoon some batter into each well of the muffin tin about halfway full. Sprinkle the top with some of the streusel topping then place another spoonful of the batter on top of the streusel. Gently spread out the batter to cover the top and then sprinkle on another layer of streusel on top.
Bake for 17-20 minutes or until a toothpick comes out clean. Remove the pan from the oven and allow the muffins to cool in the pan for 5minutes before removing them and cooling them on a wire rack.