Preheat oven to 425 F.
Line muffin tin with baking cups.
In a stand mixer or large bowl, cream butter, oil, and sugars until smooth.
Add eggs one at a time beating in between.
Add in vanilla.
In a separate bowl, combine baking powder, baking soda, cinnamon, ginger, cardamom, all spice, pepper, salt, and flour.
Add flour mix to the batter alternating with the International Delight Vanilla Chai Tea Latte and mixing until fully combined.
Add about 3 tbsp of batter to each liner.
In a medium bowl, mash together all of the crumble ingredients with a fork until well mixed.
Sprinkle about a tbsp of crumble on the top of the batter of each muffin.
Bake muffins for 15-17 minutes until golden brown.
Remove the muffins from the pan and allow to cool on a cooling rack.
Combine all glaze ingredients together in a medium bowl and whisk until glaze forms.
Drizzle over muffins.