Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.

Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the fridge while you make the cake.

Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.

In a large bowl combine the 2 ½ cups flour, 1 cup brown sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp kosher salt and mix to combine.

In a medium sized bowl combine the 4 eggs, and 1 cup oil and mix to combine. Add the ¼ cup buttermilk and 1 tsp vanilla and mix again.

Pour the wet ingredients into the dry ingredients and mix only until combined. Do not over mix. Let the batter rest for 10 minutes.

Using a 3 tbsp ice cream scoop, scoop the batter into the muffin tin ¾ of the way full. Top with crumb topping. It’s ok if the crumb topping is overflowing a bit.

Bake for 8 minutes on 425 then lower the temperature to 350 and continue baking for 12 -14 minutes or until the top is golden brown and the muffins are rounded on top.

When the muffins are cool, combine the ½ cup confectioners sugar and cream and drizzle all over the muffins.