• Preheat the oven to 350 degrees F. Line a muffin tin with liners.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
• In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter. Stir until just combined.
• Fill the muffin liners with the batter about ¾ of the way full. Top each with a tablespoon or so of the crumble, gently pressing it into the batter.
• Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
• Note: you can make these a day ahead of time

crumb

• To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.