Oat Streusel Topping (for muffins, cakes, etc)

This provided a FANTASTIC sweet, crunchy layer on top. Would definitely recommend on slightly "blander" muffins, such as carrot or other veggie-based flavors.

• 1 cup (142 g) all-purpose flour
• 1_1/4 cup + 1 tbsp (107 g) old-fashioned oats
• 1/4 cup + 3_1/2 tbsp (106 g) toasted wheat germ
• 1/2 cup + 2_1/2 tsp lightly packed (50 g) light brown sugar
• 2 tbsp + 1_1/4 tsp (29 g) granulated sugar
• 1/2 tsp (1.2 g) ground cinnamon
• 1/2 tsp (0.5 g) freshly grated nutmeg
• 1/8 tsp (0.4 g) kosher salt
• 1/4 vanilla bean, split lengthwise or 1 tsp vanilla paste
• 4 oz (113 g) cold unsalted butter, cut into 1/4" pieces

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1. Combine all ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to combine.
2. Scrape the seeds from the vanilla bean or use the vanilla paste, add them to the dry mixture, and mix until evenly distributed.
3. Toss in the butter and mix for about 1 minute, or until the butter is incorporated with no large chunks remaining.
4. Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 monthy. Use the streusel while it is cold.