For Muffins

1. Preheat oven to 350 degrees
2. Line a 12 cup muffin pan with paper liners. Set aside.
3. In a medium bowl combine flour, brown sugar, baking powder, baking soda and salt. Whisk to combine. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, mix together milk, oil, and eggs. Mix until well combined.
5. Add half of the dry ingredients to the milk and egg mixture and combine.
6. Add the greek yogurt and mix until incorporated.
7. Add the remaining dry ingredients and mix until a few streaks of flour remain.
8. Remove the bowl from mixer and run a large spatula around the batter to combine fully. Do not over mix.
9. For best results, allow batter to sit covered at room temperature for 30 minutes.
10. Scoop batter evenly in to the muffin liners.
11. Top generously with streusel topping, pressing very gently to the tops of batter.
12. Bake muffins 16-18 minutes or until a toothpick inserted into the center comes out clean.
13. Remove muffins from oven and cool on a wire rack for 15 minutes before adding glaze.

For Streusel Topping

1. In a medium bowl, combined flour, sugars and salt. Stir until well combined.
2. Add cubed butter and use a pastry cutter or two knives to cut the butter in until mixture resembles course sand.

For Glaze

1. Combine confectioner’s sugar, vanilla and milk in a small bowl and whisk well until combined. Add more milk for a thinner consistency, more confectioner’s sugar for a thicker consistency. Drizzle over tops of cooled muffins.