Add flour mixture to liquids. Stir just until combined
Scoop batter into greased or paper lined muffin tins
Use your fingers to crumble the topping on the muffins
Bake in a preheated 375° oven for 15-18 minutes
Allow muffins to cool for 3-4 minutes and then remove from tins
Continue cooling on a baking rack
Notes
The topping is crumbly (it is called a crumble for a reason!) It is the crumbliest when the muffins are first removed from the oven. For best results, leave the muffins in the tins for 3-4 minutes to cool. Then carefully remove the muffins and allow them to finish cooling on a baking rack. If the crumb topping seems to be falling off as you remove them, wait another minute or two.
Don't overmix the muffin batter. Just stir until the flour is mixed in.
Use a cookie scoop or an ice cream scoop for evenly sized muffins
Use paper liners or spray your muffin tin well with a nonstick spray
Muffins can be eaten while still warm!!!
Store cooled muffins in an airtight container at room temperature for 2-3 days