Preheat oven to 375 degrees F. Place liners in a 12-cup muffin tin and set aside. This recipe will make more than 12 so you can line a second tin or bake in 2 batches.

In a medium mixing bowl, with a whisk, combine the sugar, melted butter, eggs, buttermilk, and vanilla until well combined.

Add the flour, baking powder, baking soda, and salt and mix with a wooden spoon until just combined. Don’t over mix.

In a small bowl make the streusel swirl by combining the flour, brown sugar, cinnamon, and melted butter. Mix with a fork until it clumps in small pieces.

Fill each muffin cup with about 2 Tablespoons of batter, followed by about a Tablespoon of streusel mixture. Add more muffin batter until filled about 2/3-3/4 full.

Sprinkle another 2-3 teaspoons of streusel on top of the batter.

Place in the oven and bake for 15-17 minutes until the top of the muffins are domed and a toothpick inserted comes out with a few moist crumbs.

Remove from the oven and then remove the muffins from the tin to cool completely on a wire cooling rack so they don’t overcook and before glazing.

In a small bowl, using a hand mixer combine the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.

Drizzle the glaze over the cooled muffins.