Oatmeal Mini Muffins

Preheat the oven to 400 degrees F (200 degrees C).

Line 2 large mini muffin trays with paper liners (you will need 48 papers).

For the topping, use a fork to mix together the Unsalted Butter (2 Tbsp), Brown Sugar (3 Tbsp), and Vanilla Extract (1/2 tsp) in a medium bowl.

Add the All-Purpose Flour (40 g), Old Fashioned Rolled Oats (2 Tbsp), and Salt (1/16 tsp) and mix with your hands until the mixture is crumbly.

For the muffins, whisk together the Whole Milk (180 mL), Vegetable Oil (120 mL), Organic Eggs (2), Vanilla Extract (2 tsp), and Apple Cider Vinegar (1/2 tsp) in a medium bowl.

In a large bowl, whisk together the All-Purpose Flour (185 g), Quick Cooking Oats (80 g), Granulated Sugar (100 g), Brown Sugar (4 Tbsp), Baking Powder (2 tsp), Ground Cinnamon (1 tsp), Salt (1/2 tsp), Ground Nutmeg (1/4 tsp), and Baking Soda (1/4 tsp). Add the wet ingredients to the dry and stir to combine, being careful not to over-mix.

Let the batter sit for 10 minutes (it will thicken slightly).

Pour the batter into the lined muffin wells and sprinkle a little crumble topping on each.

Bake until a toothpick inserted in the center comes out clean or with just a couple crumbs, about 12 to 14 minutes, rotating the trays once halfway through.