In a separate medium bowl, combine the cream cheese, sugar, vanilla. Whisk by hand or beat with a handheld electric mixer until smooth. Set aside.
In a large bowl, add the flour, sugar, baking powder, salt.
Whisk to combine.
In measuring cup or bowl, whisk egg, melted butter, buttermilk, cocoa powder, red food colouring together.
Add the wet ingredients to the dry and stir just until moistened.
Batter should be thick and lumpy, do not overmix!
Divide muffin batter equally into each liner.
Dollop one heaping teaspoon of cream cheese mixture into the muffin batter.
Swirl with tooth pick.
Evenly sprinkle each muffin with the crumble topping.
Bake for about 17 to 19 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Allow muffins to cool in pan for about 5-10 minutes, then transfer to a wire rack to cool completely.