How to make it:
Preheat oven to 350° F. Grease or line a loaf pan with parchment paper, or line your muffin tin with wrappers. Set aside.

In a liquid measuring glass, add the milk and vinegar, mix and set aside for at least 2 mins. This will help the milk to act as buttermilk.

In a large mixing bowl, add the sugar, oil, and extracts. Add in the milk mixture, then mix with an electric mixer until sugar is dissolved.

In a medium mixing bowl, add in the flour, corn starch, baking powder, baking soda and salt. Fluff together.

Dump half the dry mixture into the wet mixture and combine. Dump the remaining of the dry mixture in and mix just until it's a tacky, fully wet batter. Do not over mix.

*For muffins, use a batter scoop and place one scoop in 10 lined muffin wrappers. Sprinkle about 1/2-1 tsp cinnamon-sugar mixture down, then add one more scoop of batter. Sprinkle another tsp of the cinnamon-sugar mix on top and dab/swirl in the batter a bit. Bake the muffins for 18-22 mins.

*For a loaf, pour half the batter in a lined loaf pan. Sprinkle half of the cinnamon-sugar mix down. Pour the other half in and then the remaining of the cinnamon mix. Bake for 45-60 mins checking the center with a toothpick around the 45 min mark.

Remove from the hot pan and let fully cool on a wire rack. Giving them time to cool also lets the flavors meld and arise to their highest potential.

Double the recipe for a large batch.

Enjoy!