Preheat oven to 400° F

Grease a standard (12) or mini muffin (24) tin with non-stick spray and set aside.

In a large bowl stir together the flour, baking powder, cinnamon, nutmeg, and salt.

In a smaller bowl combine the brown sugar, granulated sugar, melted butter, oil, eggs, milk, and vanilla until homogenous.

Pour the wet ingredients into the dry and mix until just combines (a couple of small lumps are totally fine).

Portion evenly into greased muffin tin. For a standard tin use a ¼ C measure. For minis use about two tablespoons. The batter should fill the tins about 2/3rds full.

Bake on the center rack – 18 to 20 minutes for standard and 12 to 13 minutes for mini muffins, or until a toothpick comes out clean (a crumb attached is ok as long as it’s not wet).

While the muffins bake, prepare the topping by mixing the sugar and cinnamon together in a shallow bowl or on a small plate.

Cool in the pan for 5 minutes. Then transfer muffins to a cooling rack.

While they are still warm, brush each muffin with melted butter and then roll in the cinnamon sugar mixture. For the mini muffins I coated the entire thing with butter and cinnamon sugar. For the larger muffins I only did the tops – baker’s choice.

Serve immediately. Store leftovers in an airtight container for a few days.