In a small bowl, whisk milk, oil and honey. My suggestion is to measure oil first. Doing so will allow you to measure the honey and have it easily slide out of the measuring cup. Add egg and vanilla, whisk, and then set aside.

In a larger bowl, mix together flour, baking powder, salt, baking soda, and spices. Give it a quick whisk to make sure all ingredients get combined equally. 

Slowly add wet ingredients to wet and whisk to incorporate. Use a spatula or spoon to stir in chocolate chips and fruit, or whatever mix-ins you prefer.

Allow the batter to rest for 15-20 minutes. Meanwhile, preheat the oven to 325 degrees.

Fill silicone muffin cups 2/3 full. I used a Pampered Chef medium scoop, which is approximately 2 tbsp. I filled it to heaping.

Top with a few chocolate chips for garnish. Sprinkle additional streusel on top, if desired. Bake for 22-25 minutes. (Check at 20 minutes.) I would suggest rotating the pan halfway through to achieve uniform browning.