Chocolate Chip Crumble Muffins

     Early tomorrow morning a bunch of girls from school are meeting at our house  so we can catch a ferry in order to celebrate with our friend Kelly before her wedding next weekend.  I'm looking forward to the time with my pals.  I feel like I haven't even seen them despite working in the same building every day (except Kelly who recently made the leap to middle school)!  To kick off our day, I thought it might be nice to have some coffee...and muffins.  This recipe comes from a book I have used and posted about before, Muffins Galore.

Chocolate Chip Crumble Muffins

Ingredients
1 3/4 cups flour
1 tsp baking powder
pinch of salt
1/4 cup butter
1/2 cup light brown sugar
1 cup chocolate chips (I used milk chocolate but semi sweet would work)
2 eggs, lightly beaten
1 cup almond milk
2 tsp vanilla extract

Crumble Topping
1/3 cup flour
1 tbsp cocoa powder
3 tbsp butter
2 tbsp sugar

Method
Preheat the oven to 400 degrees.
1. Prepare the crumble topping by sifting the four and cocoa powder into a bowl.  Mix the butter in until the mixture resembles coarse breadcrumbs.  Set this mixture aside.
2. For the muffin mix, combine the flour, baking powder, and salt in a medium bowl.  Use a pastry blender to mix in the butter, again so that it resembles coarse breadcrumbs.  Stir in the sugar and chocolate chips.
3. In a separate small bowl, stir together the eggs, milk, and vanilla.  Pour this milk mixture into the flour mixture all at once.  Stir just until everything is combined.
4. Scoop even spoonfuls into prepared muffin cups (either lined or greased).  Sprinkle the top of each muffin with the crumble topping. 
5. Bake for 18-20 minutes.  The muffins should be well risen and firm if you touch them. 
6. Cool in the pan for 5 minutes and then move to a wire rack to cool completely.