• 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.

Topping / Filling

• 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.

Bake

Spoon about 2 tablespoons of batter in the bottom of each muffin cup.

• 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.