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Preheat the oven to 180°C (350°F). Line a muffin tin with 6 paper liners.
In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the egg, sugar, vegetable oil, milk, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix). Gently fold in the red currants.
In a small bowl, combine the flour and sugar for the crumble. Using your fingertips or a pastry cutter, work the cold butter into the flour-sugar mixture until it becomes crumbly.
Divide the batter evenly among the 6 muffin cups. Sprinkle the crumble evenly over the muffins.
Bake the muffins in the preheated oven for about 20-25 minutes, until they are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.