Preheat the oven to 375 degrees and line a 12-cup muffin tin with paper liners. Set aside
Begin making the crumble topping by combining sugars, cinnamon, and salt together in a medium bowl. Whisk in melted butter.
Stir in flour using a spatula until combined
Spread crumble mixture out onto a parchment paper-lined baking sheet to dry for 10-15 minutes
Whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt together in a large bowl until combined
In a separate bowl, whisk together milk, eggs, and canola oil until combined
Pour milk mixture over dry mixture and mix with a spatula until combined
Spoon batter into the prepared muffin pan, filling each one ¾ of the way full
Sprinkle crumble topping over top and gently press mixture into the batter
Bake in preheated oven for 15-17 minutes
Remove muffins from the oven and allow them to cool on a wire rack while you prepare the glaze. Mix together glaze ingredients until smooth, and drizzle over muffins