Muffin Batter

• In a large bowl, whisk together 2 cups bread flour, 1 cup light brown sugar, 2 tablespoons powdered milk, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ¾ teaspoon salt, and ¼ teaspoon ground nutmeg and make a well in the center.
  
• In a large measuring cup or medium bowl, beat together 1 cup whole milk, ⅔ cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract with a fork or whisk.
  
• Pour the wet ingredients into the well of the dry ingredients and mix with a rubber spatula until fully incorporated and minimal lumps remain, making sure to scrape the sides and bottom of the bowl.
  
• Cover the batter and let rest for 15 minutes.
• Preheat the oven to 425°F and line a 12-count muffin pan with liners and set aside.
• Prepare the cinnamon topping by melting 1 tablespoon salted butter in a small bowl in the microwave.
• Stir in ¼ cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a cinnamon sugar paste forms.
  
• After resting, divide the batter between the 12 muffin wells in the pan, filling them almost to the top.
  
• Sprinkle the cinnamon sugar mixture over the tops of the muffin batter. Do not let the mixture touch the edges of the liners as it will melt onto the pan and become messy.
  
• Bake for 7 minutes at 425°F, then REDUCE heat to 350°F and bake for an additional 15 to 17 minutes.
• Allow the muffins to cool in the pan for several minutes before transferring to a wire rack to cool completely.