Step 1

In a skillet or a sauce pan, add ½ cup cubed butter. Let it melt over a medium heat and then cook for about 5 minutes until it gets amber in color and produces medium brown bits. Make sure you constantly stir, so it doesn’t burn.

Step 2

Then transfer the browned butter with the browned bits into a bowl. You can cool it off on the counter for about 30 minutes or in the refrigerator for about 15 minutes.

Step 3

In a mixing bowl, add the dry ingredients (2 ½ cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt). Whisk and set aside.

Step 4

In a large mixing bowl, add cooled off browned butter and 1 cup granulated sugar. Whisk well until incorporated.

Step 5

Then add 1 cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Whisk again until well incorporated.

Step 6

Add dry ingredients to the wet ones, and using a spatula, fold it in. Set aside.

Step 7

In a separate bowl, whisk 2/3 cup all-purpose flour, ¼ cup brown sugar, 2 tbsp granulated sugar, and 1 tsp cinnamon. Pour in 1/3 cup melted butter and stir with a fork until well combined with crumbs.

Step 8

Preheat the oven to 425˚F.

Step 9

Place cupcake liners into the muffin tin. Divide the batter between 12 liners and top them with streusel topping.

Step 10

Bake at 425˚F for 5 minutes, then reduce the oven temperature to 350 ˚F and continue baking for another 13-15 minutes or until a toothpick, inserted in the center comes out clean.

Step 11

When done, take them out of the oven and let sit on the counter for 10 minutes, then transfer to a wire rack to cool off completely.

Step 12

In a bowl, add 1 1/2 cups powdered sugar and 1 tsp vanilla extract. Gradually whisk in 2-3 tbsp milk until the desired consistency.

Step 13

When the muffins are completely cooled off, drizzle the glaze over.