Preheat the oven to 425 degrees Fahrenheit. Prepare a 12 cup muffin tin with liners or non stick spray and set aside.
In a large bowl whisk the flour, sugar, salt, baking powder, baking soda and chocolate chips.
In a separate bowl whisk the vegetable oil, milk, eggs and vanilla extract together until well combined.
Stir the wet and dry ingredients together until just combined but still lumpy.
Let it rest while you prepare the crumb topping.
Using your hands, or a fork, mix the ingredients for the crumb together until it forms a grainy consistency.
Add two to three tablespoons of the muffin batter to the muffin tin, or fill the liners about ⅔ of the way full.
Sprinkle the muffins generously with the crumb topping and bake for 7 minutes.
Reduce the oven heat to 375 degrees and bake for an additional 12-13 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the pan from the oven and allow the muffins to stand for 5-10 minutes before removing from the pan.