Preheat the oven to 375°F.

In a medium bowl, whisk together the flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk together the eggs, canola oil, sour cream, and vanilla extract. Add the dry mixture to the wet mixture and fold together with a rubber spatula until all the flour is wet and fully mixed together.

In another medium bowl, make the crumb topping by whisking together the flour, brown sugar, cinnamon, and nutmeg. Add the butter and use a pastry cutter or two knives to cut the butter into the flour mixture. Keep cutting the butter in until you have pea size pieces.

Spray a 12 cup muffin pan or two 6 cup muffin pans lightly with nonstick spray, including the top of the pan to allow muffin growth. Scoop in half of the muffin mix to each muffin cup (I used a gravy ladle). Scoop in about 1 tsp of Nutella and use a chopstick to create swirls. Scoop in the remaining muffin mix and repeat with the Nutella. Sprinkle the crumb topping over each muffin.

Bake for 20 to 25 minutes or until a toothpick comes out cleanly when inserted.

Let cool before transferring to a wire rack to finish cooling. Store in a large, airtight container.

Enjoy!