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1
Preheat the oven to 375F and grease a 12 hole muffins tin.
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2
Make the streusel first: place all ingredients into a medium sized bowl and rub together until combined and crumbly. You're looking for very coarse breadcrumb size with some larger lumps. Leave to one side.
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3
Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.
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4
Place the flour, sugar, baking powder, baking soda, salt and spices into a large bowl and stir until combined.
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5
Add in the butter and honey mix and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don't be tempted to beat/over mix as your muffins will be rubbery.
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6
Divide between the muffin holes, filling them level (I use a heaping 2tbsp cookie scoop).
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7
Spoon streusel topping on each muffin and press lightly into the muffin mix, so it doesn't all fall off!
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8
Place in the oven for 13-15 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
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9
Leave to cook in the pan for 10 minutes, before transferring to a wire rack to cool completely.
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10
Serve either at room temp, or warmed with a little butter.
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11
Muffins will keep in an airtight container, at room temp, for 4 days.
