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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with butter.
Prepare the Cinnamon Crumb topping: In a medium bowl, rub the cold butter into the flour with your fingertips until crumbly. Add brown sugar, almond meal, cinnamon, and salt. Mix until the crumb holds together when squeezed. Freeze until ready to use.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk the melted butter, milk, eggs, and vanilla until smooth.
Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
Make cinnamon butter. Mix the melted butter, cinnamon sugar, and flour.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Top with cinnamon butter, and with the streusel.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool slightly before serving. Best enjoyed warm with coffee or tea.