In a large bowl, whisk together the bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, fine salt, and ground nutmeg. Create a well in the center for the wet ingredients.

In a separate bowl or large measuring jug, beat together the whole milk, canola oil, eggs, and vanilla extract until fully blended.

Pour the wet mixture into the well of dry ingredients. Gently mix with a rubber spatula just until combined.

Cover the bowl with a cloth and let the batter sit at room temperature for 15 minutes.

While the batter rests, preheat your oven to 220°C (428°F). Line a 12-cup muffin pan with paper liners.

In a small bowl, melt the salted butter. Stir in the light brown sugar, bread flour, ground cinnamon, and vanilla extract until a cohesive crumb forms.

Evenly divide the batter among the prepared muffin wells.

Sprinkle the cinnamon crumb topping evenly over the muffin batter.

Place the muffin pan in the preheated oven and bake for 7 minutes at 220°C (428°F), then lower to 175°C (350°F) and bake for an additional 15 to 17 minutes.

Allow the muffins to cool in the pan before transferring them to a wire rack.