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Mix flour, white sugar, and brown sugar for the crumble. Rub in cold butter until crumbly, stir in chocolate chips, and chill.
Whisk together flour, salt, baking soda, and baking powder in a bowl.
In a separate large bowl, whisk egg and both sugars until pale. Add melted butter, oil, sour cream, coffee–milk mixture, and vanilla. Whisk until smooth.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Divide batter into lined muffin cups, filling almost to the top. Sprinkle generously with chilled crumble.
Let the muffin tin rest for 5–10 minutes while the oven preheats to 200°C.
Bake at 200°C for 5–6 minutes, then reduce temperature to 175°C without opening the oven door and bake another 12–15 minutes, until a toothpick comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.