Preheat oven to 350°F. Line 2 muffin tins with paper liners (about 14-15 muffin cups). Set aside.
In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a medium bowl, beat 4 ounces softened cream cheese, ½ cup granulated sugar, and almond extract with an electric hand mixer or stand mixer with fitted paddle attachment at medium speed until smooth. Set aside.
To make the streusel topping, in another medium bowl, combine the brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Set aside.
In another large bowl, beat remaining 4 ounces cream cheese and remaining 1½ cup granulated sugar until fluffy. Add oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apples and flour mixture until well combined.
Spoon batter into prepared muffin cups, filling a little over ¾ full. Drop cream cheese mixture into center of batter. Then sprinkle brown sugar streusel over batter.
Bake for 28-32 minutes, or until golden brown. Let cool in pan for 10 minutes. Then remove from pans and cool completely on a wire rack.