Soft and fluffy cinnamon muffins packed with warm spice flavor, perfect for breakfast or a cozy snack.

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Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt.
In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spoon the batter evenly into the muffin cups, filling about 3/4 full.
Sprinkle tops with cinnamon sugar if desired.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Do not overmix the batter to ensure light and fluffy muffins.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Add chopped nuts or raisins for extra texture and flavor.