In a large bowl, whisk together the seven dry ingredients. In a separate medium-size bowl, whisk together the five wet ingredients. Pour the wet ingredients into the dry ingredients and stir, just until the ingredients are combined.
Grease a muffin pan (or use muffin liners). Scoop the batter into the muffin pan (I use an ice cream scooper).
Whisk together the topping ingredients. Sprinkle the topping over the muffin tops. The secret trick to moist muffins is not over-mixing the batter!
Bake the muffins for 22-25 minutes, until the muffins spring back when touched.
Allow the muffins to cool for 5 minutes before removing from the pan.