Combine eggs, oil, butter, sugar, Vanilla essence and water in a large bowl and whisk until smooth.
In a separate bowl combine flour, baking powder and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients in thirds, until combined. Donââ¬â¢t over mix.
In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside.
In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine.
Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top.
With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp of crumb topping.
Repeat process until all the wells are full. Bake for 10-15 mins until golden brown and risen.
Allow to cool slightly. Pour some honey and serve.