⅓cupvegetable/canola oil or melted butter (see note)
Topping:
½cup(106g)granulated sugar
1teaspoonground cinnamon
6tablespoons(85g)melted butter
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside. (See note for mini muffin tin.)
For the muffins: in a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the egg, vanilla, milk (or buttermilk), oil (or melted butter).
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake for 15-18 minutes until the tops spring back lightly to the touch.
Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
For the topping: in a small bowl, whisk together the sugar and cinnamon.
Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.
Notes
Mini Muffins: this batter can be baked in a mini muffin tin. Check the baking time around 7-9 minutes. The recipe will yield around 36 mini muffins.Flour: these muffins do well with whole wheat flour; I highly recommend white whole wheat flour (red whole wheat flour can make the muffins dense). If using whole wheat flour measure lightly so the flour isn't packed into the measuring cup.Butter: if using melted butter in the batter (instead of oil), use 6 tablespoons.