Preheat oven to 375°F and line 18 muffin wells with paper liners or spray with nonstick spray.
In a large bowl, stir together flour, sugars, baking powder, cinnamon and salt until it's well mixed and there are no clumps. (Don't add the additional 2 Tablespoons of sugar or teaspoon of cinnamon, that's for later!)
In a separate bowl, stir together the milk, oil and eggs.
Add the wet ingredients to the dry ingredients and stir until just combined.
Scoop into prepared wells. A large cookie scoop is perfect for this.
In a small bowl, mix together the 2 Tablespoons of sugar and teaspoon of cinnamon. Sprinkle about 1 teaspoon over the batter in each well.
Bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean.
Cool in muffin tin for 5-10 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.