Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners for easy cleanup. These muffins tend to rise beautifully, so prepare for a treat!

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, and dark brown sugar. This ensures the baking powder and soda are evenly distributed, which helps the muffins rise perfectly.

In a separate bowl, whisk together the milk, eggs, melted butter, and both extracts. If you opted for that almond extract, now is the time to add it. This mixture will lend moisture and flavor to your muffins.

Pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Overmixing can lead to tough muffins—so embrace the lumps!

In a small bowl, combine the white sugar and cinnamon for the swirl. Set it aside for later.

Fill each muffin cup halfway with batter. Add a sprinkle of the cinnamon swirl mixture on top (a teaspoon or so is perfect). Then, add more batter to fill to about ¾ full. Top with more cinnamon swirl mix and gently swirl it in with a toothpick to create a pretty design.

In a medium bowl, mix together the crumb topping ingredients until crumbly. It should feel like sand when you pinch it. Sprinkle this mixture generously over each muffin.

Pop the muffin tin into the oven and bake for 18-20 minutes, or until a toothpick comes out clean from the center. The aroma will be enticing—I guarantee your family will come running!

While muffins cool slightly, whisk the powdered sugar, vanilla extract, and heavy cream together to form a smooth glaze. Drizzle this over the cooled muffins for a sweet finishing touch.