1 teaspoon vanilla extract

1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

2. Place 1/4 packed cup of the light brown sugar and 2 teaspoons of the ground cinnamon in a small bowl and stir to combine, breaking up any lumps of sugar.

3. Place 2 cups all-purpose flour, 2 teaspoons baking powder, the remaining 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in a large bowl and whisk to combine.

4. Place 1 cup whole or 2% milk, the remaining 3/4 packed cup light brown sugar, 1/2 cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract in a medium bowl and whisk until well-combined and no lumps of sugar remain.

5. Pour the milk mixture into the flour mixture and stir until just incorporated and no dry spots remain.

6. Divide the half batter between the muffin wells, about 2 tablespoons of batter per well. Sprinkle 1 teaspoon of the cinnamon sugar evenly over each muffin. Divide the remaining batter between the muffin wells. Sprinkle each muffin with the remaining cinnamon sugar, about 1 scant teaspoon per muffin.

7. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.

(AUTHOR TK is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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