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In a small bowl, mix together the cream cheese and confectioners’ sugar. Set aside while you prepare the muffin batter.
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Preheat oven to 325°F. Prepare a muffin pan with muffin liners.
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In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
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Add sugar gradually and beat until lighter and fluffier.
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Add eggs one at a time, beating well with each addition.
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Add in the vanilla.
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Add the flour all at once and mix until just combined.
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Add in buttermilk with mixer on low and mix until just incorporated.
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Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
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Using a food processor, fork, or your hands (I prefer clean hands), combine the cold butter, flour, and confectioners’ sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done.
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Pour half the batter into the muffin tin, filling each cup only halfway.
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Add cream cheese swirl to each muffin cup, followed by using the rest of the muffin batter to fill each cup.
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Using a toothpick, swirl the batter and the cream cheese of each muffin together.
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Top with the crumb topping and bake for 23-26 minutes.
