Ingredients:

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup dark brown sugar, packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 0.75 cup whole milk, room temperature
  • 0.25 cup unsalted butter, melted
  • 0.25 cup neutral oil
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 0.25 cup granulated sugar (for topping)
  • 1 tbsp ground cinnamon (for topping)
  • 2 tbsp unsalted butter, melted (for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease with non-stick spray.
  2. In a large mixing bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon, and sea salt until well combined and aerated.
  3. In a separate bowl, whisk the melted butter, neutral oil, milk, egg, and vanilla extract. Whisk vigorously for 60 seconds to emulsify the fats and sugars.
  4. Gently fold the wet ingredients into the dry ingredients using a silicone spatula. Mix until just combined; do not overmix, as this will toughen the crumb.
  5. In a small ramekin, mix the topping ingredients: 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
  6. Divide the batter evenly among the 12 muffin cups. Brush the tops with the additional 2 tablespoons of melted butter and sprinkle the cinnamon-sugar mixture generously over each muffin.
  7. Bake at 375°F (190°C) for the first 5 minutes to trigger a rapid rise. Keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and bake for an additional 13–15 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack to ensure the crust remains crisp.