Prepare the crumb topping: Combine the sugar, brown sugar, cinnamon, and salt in a medium bowl. Whisk in the melted butter. Add the flour and mix until combined. Spread out crumb topping mixture onto parchment paper lined cookie sheet. Set aside.
Preheat oven to 375 degrees Fahrenheit. Line a 12-cup standard muffin tin with muffin liners, set aside.
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Mix well.
In another bowl, whisk together the milk, oil, and eggs. Pour wet mixture over dry ingredients and mix until just combined.
Fill muffin cups about ⅓ full and sprinkle some crumb topping (use about half the crumb topping here). Fill the muffin cups ⅔ full. Add the remaining crumb topping and press gently into the batter.
Bake for 15-17 minutes at 375 degrees Fahrenheit. A toothpick inserted into the center should come out clean.
Notes
Want to add a bit more spice? Use pumpkin spice instead of cinnamon, or in addition to the cinnamon!