In a large bowl, whisk together flour, brown sugar, sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together milk, melted butter and eggs.
Add the wet ingredients to the dry ingredients a little at a time and mix until just combined.
Gently fold in cinnamon chips.
Line a standard muffin tin with paper liners, and divide batter evenly between them.
Mix together all topping ingredients in a small bowl and sprinkle evenly over the unbaked muffins
Bake for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Notes
Store at room temperature in an airtight container for up to three days, refrigerate for up to one week, or freeze for months.It's fine to leave off the cinnamon chips if you don't have any or don't want to take the time to make them.