• Heat oven to 350°. Line a 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray OR you can just spray the pan well with cooking spray and not use liners.

  *I have done it both ways and it turns out fine either way.
• In a large mixing bowl, stir together the granulated sugar, brown sugar, oil, and egg with a whisk. Mix until it's dark in color and thick.
• Add the applesauce, sour cream, milk, and vanilla extract. Stir with the whisk until combined.
• Add in the flour, baking powder, cinnamon, and salt. Stir with a wooden spoon or spatula just until combined and no flour streaks remain.
• Scoop the batter into each muffin cup filling each one nearly full (about 3/4 full with slightly more being ok).
• Bake for 17-20 minutes or until top are puffy and rounded.
• Let the muffins cool in the pan for about 20 minutes or until you can handle them.

Cinnamon & Sugar Topping

• Put the melted butter into one bowl. To another bowl, stir together the sugar and cinnamon. Grab a muffin and dip the top only into the melted butter and then immediately into the cinnamon & sugar. Roll the muffin around so that you can get the sides of the top of the muffin.
• Place the dipped muffins on a cooling rack to finish cooling completely OR eat one warm! It's really good. Store leftovers at room temperature in an airtight container.