Add the flour, brown sugar, sugar, salt and cinnamon to a medium bowl. Stir to combine.

Pour in the melted butter. Mix together until large crumbs form. Set aside

Preheat oven to 375 degrees F

Mash ripe bananas with lemon juice. Set aside

In another bowl, combine the dry ingredients- flour, baking soda, baking powder and salt

In the base of a kitchen aid or in a large bowl, cream the softened butter and sugar for 3-5 minutes on medium high until pale and fluffy. Add each egg, one at a time and the extracts and beat for 1 more minute on medium high

Next on low speed, add in the wet and dry ingredients. When adding, alternate the dry ingredients (flour mixture) with the wet (buttermilk), beginning and ending with the dry (we do this in 5 parts - ⅓ dry, ½ wet, ⅓ dry, ½ wet, ⅓ dry)

Add in the banana mixture and mix on low until just evenly combined and scoop into a lined muffin pan

Top each muffin with ~1 tablespoon of the crumble

Bake until a toothpick comes out clean (~20 minutes)

Set aside for about 10 minutes before glazing

In a medium bowl, add powdered sugar and vanilla. Gradually whisk in milk

When the muffins are slightly cooled, drizzle the glaze over top with a spoon or piping bag (a ziploc with the corner snipped off will also work) and serve

Note: these are best the same day (or even better while still warm) but can be enjoyed the next day if tightly wrapped in saran wrap and covered.