In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon.
In a medium bowl, whisk together applesauce, milk, oil, syrup, yogurt and vanilla.
Stir wet ingredients into the dry ingredients until just combined.
Scoop muffin batter into a greased (or paper-lined) muffin tin, filling each cup about ¾ full.
Bake at 350 degrees for 12 minutes for mini muffins; or 17-18 minutes for regular-size muffins
Let muffins cool slightly in the pan before moving them to a cooling rack to continue cooling.
Topping
In a small bowl, melt the butter. In a separate bowl, mix together the sugar and cinnamon.
While muffins are still slightly warm, use a pastry brush or small spoon to brush the top of each muffin with a little melted butter. Sprinkle lightly with cinnamon sugar. Eat immediately or let cool completely and store for 2-3 days in a covered container. You can also freeze the muffins in a freezer bag for up to 1 month.
Notes
I like to use a cookie scoop to scoop out the muffin batter. Each cup gets an equal amount of batter and the scoop shape gives the muffins a round top.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/sugar-top-cinnamon-vanilla-muffins/