Preheat your oven to 350 degrees F. Place cupcake liners in you muffin tin cups.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the vegetable oil and sugar until smooth. Add the eggs and mix to combine.
Using your Keurig, brew a 4-ounce cup of Green Mountain Coffee® Breakfast Blend Coffee from one K-Cup® pod. Add milk to the coffee. Pour into the mixing bowl and mix to combine. (Adding the milk to the coffee helps cool it down so the eggs don't get scrambled.)
Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Scrape the side of the mixing bowl as needed.
Fill the muffin tin cups 2/3 of the way full with muffin batter.
In a medium mixing bowl, use a fork to mix together the flour, brown sugar, and salt. If there are lumps in your brown sugar make sure to break them up.
Pour in the melted butter and mix with a fork until all the ingredients are moist and start to form crumbs.
Sprinkle the crumb mixture evenly over the muffin batter. There should be a good layer of crumbs in each cup.
Bake for 20 to 25 minutes until the muffins are set & the crumbs are golden, or a toothpick inserted in the center comes out clean.
Remove from the oven and allow the muffins to cool in the pan until cool enough to touch. Transfer the muffins to a wire rack to cool completely.