First, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.

Second, place cream cheese, eggs, and vanilla in a blender and blend on a high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 

Third, in a large bowl, place the almond and coconut flours, baking powder, salt, sweetener, and cinnamon and whisk together evenly.

Then, pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.

Next, add in the almond milk slowly combining with the muffin batter until batter is similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.

Place the butter, almond flour, cinnamon, salt, and sweetener in a medium bowl.

Use a pastry blender or fork to mix together the topping so everything's combined, and the butter's in small pea-sized pieces.

Sprinkle a heaping teaspoon of the topping/filling on each one.

Evenly disperse the rest of the batter on the muffins then top each one with the remaining topping/filling.

Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.