1-First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for an easy release. In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, and ⅛ teaspoon salt.

2-Next, in a separate large bowl, mix the wet ingredients: whisk 2 eggs, ¾ cup milk, ⅓ cup melted butter, and 2 teaspoons vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients and stir until just combined, keeping that batter thick and smooth without overmixing.

3-For the cinnamon swirl, mix 2 tablespoons granulated sugar and 1 ½ teaspoons cinnamon in a small bowl. Prepare the crumb topping by combining ⅓ cup all-purpose flour, 2 tablespoons packed brown sugar, 1 tablespoon granulated sugar, and ½ teaspoon cinnamon, then add 2 tablespoons melted butter and mix until crumbly.

4-Assembling and Baking: Fill each muffin cup with 2 tablespoons of batter, add 1 teaspoon of the cinnamon sugar mixture and swirl gently. Top with more batter until cups are about ¾ full, then sprinkle 1 ½ tablespoons of crumb topping over each. Bake for 15-17 minutes until golden and a toothpick comes out clean.

5-Once baked, cool the muffins in the pan for a few minutes before transferring to a wire rack. If you’re using the optional glaze, mix ¼ cup powdered sugar, ½ teaspoon vanilla extract, and either 2 tablespoons cream or 1 tablespoon milk, then drizzle over the cooled muffins. This whole process takes just 25 minutes total, with 10 minutes prep and 15 minutes bake time.