Preheat oven to 350 degrees F. Grease and flour a mini bundt pan, set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and malted milk powdered until well combined.

In a medium bowl, whisk or sift together the 2 cups flour, salt, and baking powder. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Make sure to mix until just combined after each addition.

Toss the chocolate chips with the remaining 2 tablespoons flour and fold into the batter. Fill the prepared mini bundt pan a little more than half way up. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Let cool in the pan for about 15 minutes, then run a knife along the edges and invert onto a wire rack to release the bundt cakes. Let cool completely before proceeding. Clean out the pan, grease and flour once more and repeat with the remaining batter.

To make the streusel, melt the butter over low heat in a medium saucepan until browned and it no longer crackles. Once the butter has browned, reserve about 2 tablespoons of it for the glaze and set aside. To the saucepan, add the brown sugar, cinnamon, salt and flour. Stir with a spoon and cook over low for about 3 to 5 minutes. The mixture should resemble coarse sand. Transfer to a bowl and let cool completely. Once cooled, stir in the mini chocolate chips.

To make the glaze, in a shallow dish, whisk together the powdered sugar, reserved browned butter, salt, vanilla and enough milk to create smooth somewhat thick glaze. Dip the cooled bundt cakes into the glaze and then top with the streusel. Return to the wire rack and allow the glaze to set before eating. Leftovers can be covered with plastic wrap and kept at room temperature for up to 2 days. Enjoy!