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 Simply Organic Vanilla Extract (1/2 tsp) in a medium bowl.

Add the All-Purpose Flour (1/3 cup), 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 (3/4 cup), Vegetable Oil (1/2 cup), Eggland's Best Organic Eggs (Brown) (2), Simply Organic 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 (1 1/2 cups), Quick Cooking Oats (1 cup), Granulated Sugar (1/2 cup), Brown Sugar (4 Tbsp), Baking Powder (2 tsp), Simply Organic Cinnamon, Ground (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.