Preheat the oven to 180℃. Line your muffin tray with baking paper squares, it does have to be pretty as the batter will hold the paper down.
In a large mixing bowl add the wet ingredients for the muffins and mix together until smooth. Add the dry ingredients for the muffins and mix again until you have a smooth batter. Don’t over mix
Spoon the batter into the muffin cases. Be patient here and a little mess hurt no body.
To make the crumble topping, mix all the ingredients in a bowl and sprinkle over the muffins evenly.
Bake for 22-25 mins until they have risen, the top is dry to the touch, gold brown and a tooth pick inserted into the center comes out clean.
Once baked, leave in the tin to cool for a few minutes before transferring the muffins out of the tray and onto a wire rack.
Serve as it is or with some ice cream.