Preheat your oven to 425°F, line a muffin tin with cupcake liners, parchment squares or lightly grease.
In a medium bowl, add your flour, baking powder, salt, and cinnamon and mix together.
In a larger bowl add your melted butter, oil, and sugars and whisk together.
Add your eggs and mix thoroughly until they are incorporated into the sugars and fats well.
Add your vanilla and butter milk until the mixture is homogenous.
Add your dry ingredients to your wet and use a rubber spatula to mix until they have just come together.
Fold in your white chocolate chips so they are evenly dispersed.
Scoop your batter into the prepared muffin tin. Fill each about ¾ full, maybe slightly more. I use a ¼ cup scoop to fill which fills perfectly.
Optional Sprinkle the tops of your muffins with coarse sugar.
Place your muffin tin on the center rack of your oven and bake at 425 for 5 minutes. At 5 minutes, reduce the temperature for 350°F and bake for another 12-15 minutes.
Muffins are ready when golden brown on the top, fragrant and a toothpick comes out cleanly.
Remove muffins from tray and onto a cooling rack immediately. Wait for muffins to cool slightly before eating. Store in an airtight container. Enjoy!
