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Preheat your oven to 350F. Grease or line a muffin tin. Set aside.
In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
In a large mixing bowl, cream together the cane sugar, brown sugar, butter, and banana until smooth.
Then, mix in the sour cream, eggs, and vanilla until well combined.
Mix in the flour, baking powder, cinnamon, and salt until you have a smooth, slightly thick batter.
Fold in the chocolate chips.
Scoop ⅓ cup of batter into each muffin liner. Each well should be no more than ¾ full.
Sprinkle a heaping amount of crumb topping evenly onto each one, along with some chocolate chips.
Transfer to the oven and bake for minutes or until it passes the toothpick test.
Let the muffins cool on a wire rack for 20 minutes.
In the meantime, whisk together all ingredients in the vanilla cream cheese glaze.
Once the muffins have cooled, drizzle them with the glaze, slice, and enjoy!