1. Heat oven to 375°F. Grease or line a 12-cup muffin pan with paper baking cups. Set aside.
2. In a large bowl, stir together flour, granulated sugar, light brown sugar, baking powder and salt.
3. In a small bowl, using an electric mixer or whisk, beat milk, butter, vanilla extract and egg until blended.
4. Gradually add milk mixture to flour mixture. Stir until just blended.
5. Spoon into prepared muffin pan. Sprinkle turbinado sugar over muffins, if desired.
6. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.

Serves:  12

Variations:

Blueberry Lemon Muffins: Omit brown sugar, vanilla extract and turbinado sugar. Increase granulated sugar to ¾ cup and add ½ teaspoon lemon zest to flour mixture. Add 1 tablespoon lemon juice to milk mixture. Bake as directed.

Chocolate Chip Muffins: Omit turbinado sugar. Add 1 cup mini chocolate chips to flour mixture. Bake as directed.

Cinnamon Streusel Muffins: Omit brown sugar and turbinado sugar. Add 1 teaspoon ground cinnamon to flour mixture and increase granulated sugar to ¾ cup. To Make Crumb Topping: In a medium bowl, using 2 forks, blend ½ cup all-purpose flour, ¼ cup packed brown sugar, ½ teaspoon ground cinnamon and 3 tablespoons butter until crumbs form. Sprinkle over muffins and bake as directed.

Savory Bacon Corn Muffins: Omit brown sugar, vanilla extract and turbinado sugar. Increase granulated sugar to ¾ cup, baking powder to 2 ½ teaspoons and increase milk to 1 cup. Stir in ¾ cup frozen corn, thawed and drained, 1/2 cup real bacon bits, 1/2 cup shredded cheddar and 2 sliced green onions to flour mixture. Sprinkle 2 tablespoons shredded cheddar and 3 teaspoons bacon bits over muffins and bake as directed.