Preheat the oven to 375F and grease a 12 hole muffins 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.
Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.
Place the flour, sugar, baking powder, baking soda, salt and spices into a large bowl and stir until combined.
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.
Divide between the muffin holes, filling them level (I use a heaping 2tbsp 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 an inserted skewer into the centre comes out clean.
Leave to cook 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.