Preheat your oven to 375°F (190°C). Line muffin tin with liners or grease with baking spray.

In a medium bowl, whisk together granulated sugar, packed light brown sugar, ground cinnamon, salt, and all-purpose flour. Mix in melted butter until crumbly.

In a large bowl, combine the dry ingredients: flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk well.

In a separate bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix; batter should be lumpy.

Fill muffin cups about ¾ full with the batter.

Sprinkle the crumb topping over each muffin cup, pressing lightly if desired.

Bake for 15-20 minutes until golden brown. Check doneness with a toothpick.

Cool muffins in the pan for 10 minutes before transferring to a wire rack.

Serve warm or store in an airtight container at room temperature for up to 3 days.