In a small bowl, mix together the cream cheese and confectioners' sugar. Set aside while you prepare the muffin batter.

Preheat oven to 325°F. Line a muffin tin with muffin liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth.

Gradually add sugar and beat until lighter and fluffier, about 3 minutes.

Add eggs one at a time, beating well with each addition.

Add vanilla extract.

Add the flour and salt. Mix until just combined.

With the mixer on low, add buttermilk. Mix until just incorporated.

Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.

Pour half the batter into the muffin tin, filling each cup halfway.

Add 2-3 teaspoons of cream cheese swirl to each muffin cup, followed by the rest of the muffin batter.

Using a toothpick, swirl the batter and the cream cheese of each muffin together.

Top with the crumb topping evenly over each muffin and bake for 30-35 minutes.

Remove the muffins from the oven and let them cool for about 10 minutes in the muffin tin before placing them on a wire rack.