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Preheat oven to 375 degrees and line muffin tin with paper liners.
Make the crumb topping by combining the flour, sugars, and cinnamon in a bowl. Add the melted butter and mix with a fork until the mixture is crumbly.
For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
In a small bowl, combine the glaze ingredients and set aside. The glaze is optional.
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk the eggs. Add the milk, butter, and vanilla and mix until combined. Pour the wet mixture into the dry bowl and mix until you have a thick but smooth batter.
Fill each muffin tin with 2 tablespoons of batter. Add a teaspoon of the cinnamon-sugar mixture on top of the batter and with the back of the spoon, swirl the cinnamon into the batter. Top with muffin batter, ¾ of the way to the top.
Top each muffin with 1 ½ tablespoons of crumb topping. Then, divide any topping left among the muffins.
Bake them in the preheated oven for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean.
Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze. Once cooled, drizzle some of the (optional) glaze over the muffins.