Cinnamon Roll Crumble Muffins

Combine the ingredients for the cinnamon muffin crumble topping with a fork until small and medium crumbles form.

Whisk together the dry ingredients in a separate bowl.

In a large mixing bowl, whisk together the butter, oil, sugar, vanilla and eggs until combined.

Add the sour cream and milk and whisk until incorporated.

Combine the wet and dry ingredients and fold together with a rubber spatula. It's ok for small lumps to remain.

Grease the muffin wells or add liners, then fill halfway with batter.

Add half of the streusel to the batter.

Fill the tins to the top with the remaining batter.

Add the remaining streusel, trying to keep as much as possible on the batter.

Bake according to recipe instructions, cool in the pan for 5 minutes, then remove to a wire rack to finishing cooling.