Preheat the oven to 350 degrees. Line 2 muffin tins with about 16-18 muffin liners.
In a large bowl, mix together all of the dry ingredients.
In a separate bowl, whisk together the eggs and sugars. Mix in yogurt, melted butter, and vanilla. Fold in the mashed bananas.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix or muffins may become tough.
In a small bowl, combine the cocoa, cinnamon, and brown sugar for the middle layer.
Add a scoop of matter to all the linings. Sprinkle the cocoa cinnamon layer on top of the batter of each liner. Top each liner with the another scoop of batter, filling a little more than half way full (be careful not too overfill or they will not rise properly).
In a medium bowl, add the streusel topping ingredients, except butter, and mix until well-combined. Add in the cold cubed butter, and with a fork, pastry cutter, or your hands, and mix until into it forms coarse crumbs. Sprinkle topping evenly over filled muffin liners.
Bake the muffins for 15-20 minutes (they are done when a toothpick comes out clean). Allow to cool completely.
In a small bowl, whisk together the cream cheese glaze ingredients until it is smooth. Top over each muffin.
Serve and enjoy!