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Preheat oven to 425 degrees F. Place muffin liners in muffin tin and set aside.
In a large bowl whisk together the melted butter, eggs, milk, greek yogurt, granulated sugar, and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Pour the dry ingredients into the wet ingredients. Gently mix with a spatula until just combined. Do not overmix. A few lumps are okay.
To make the cinnamon sugar, whisk together the granulated sugar, light brown sugar, and cinnamon.
To make the cinnamon crumb topping, use a fork or your hands to combine the cold cubed butter, all-purpose flour, granulated sugar, light brown sugar, cinnamon, and salt until pea-sized pieces form.
Fill each muffin cup a quarter to half full with batter. Spoon a heavy sprinkling of cinnamon sugar on top and then fill with more batter until each muffin cup is filled almost to the top.
Generously sprinkle cinnamon crumb topping over each muffin.
Bake for 5 minutes at 425 degrees F before reducing the oven temperature to 350 degrees F to bake for additional 13 to 15 minutes or until a toothpick inserted comes out clean.