Combine 2 cups flour, baking powder and salt in a small bowl.
Combine the vegetable oil, milk and egg in a large mixing bowl.
Whisk together, then add the maple syrup.
Add in the flour mixture and combine well.
Add the bacon to the batter.
Mix the bacon in, then spoon the batter into paper lined muffin tins.
Make the brown sugar crumble by combining the brown sugar, 2 tbsp flour and cinnamon in a small mixing bowl.
Fold in the butter, then use your hands to mix into a coarse crumble.
Sprinkle the brown sugar crumble on top of the muffins.
Place in the oven and bake for 18 minutes.
Bacon: For this recipe, you can purchase cooked bacon crumbles at the grocery store or cook the bacon at home. If cooking the bacon at home, I recommend placing the bacon on a wire rack on top of a foil-lined baking sheet in the oven at 400°F for 15-20 minutes. I’ve found that approximately 6 slices of bacon will equal ½ cup cooked, crumbled bacon, which is what you need for this recipe.
Mini Muffins: To make these into mini muffins, line a 24 cup mini muffin tin with mini muffin liners, then fill ¾ full with batter, then top with the brown sugar crumble, just like you would the full size muffins. Bake the mini muffins for 15 minutes, instead of 18 minutes.
Storage: these muffins should be stored at room temperature in an airtight container and eaten within 5 days.