Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the eggs, milk, oil and vanilla extract together until well combined.
Pour the liquid mixture into the bowl with the flour mix and stir until just combined.
Divide the batter evenly between the muffin well. I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
Prepare the streusel. Top each muffin with about 1 Tbsp of streusel.
Bake for 18-20 minutes, until the streusel is browned and a cake tester or toothpick inserted comes out clean.
Remove from the oven and cool in the pan for 5 minutes, them remove and cool completely on a wire baking rack.
Store in a closed container for up to 3 days at room temperature or freeze in a container for up to 3 months.
Notes
You can play around with the amount of spices you use in this recipe