Honey Spice Streusel Muffins

Preheat the oven to 375 F and grease a 12-cup standard size muffin tin.

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.

For the muffins: Pour melted and slightly cooled butter into a jug or bowl. Then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.

Place the flour, sugar, baking powder, bicarb (baking soda), salt and spices into a large bowl and stir until combined. Add the butter and honey mixture and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don’t be tempted to over-mix as your muffins will be rubbery.

Divide batter between the muffin holes, filling them level (I use a heaping 2 tablespoon-sized cookie scoop). Spoon streusel topping on each muffin and press lightly into the muffin mix, so it doesn’t all fall off!

Place in the oven for 13-15 minutes, until risen, golden and a skewer inserted into the centre comes out clean. Remove from oven.

Leave muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Serve either at room temp, or warmed with a little butter. Muffins will keep in an airtight container, at room temp, for 4 days.