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Preheat the oven to 425ºF.
In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
In a separate bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
Pour the dry ingredients into the wet ingredients and mix just until combined.
In a small mixing bowl, combine the sugar, cinnamon and butter, cutting it together with a fork until it resembles coarse crumbs.
Spray 2 muffin pans with cooking spray or line with standard muffin cups. Fill 14-16 muffin cups half full of batter.
Sprinkle half of the cinnamon-sugar mixture on over the muffin batter. Use the remaining batter to fill the muffin cups the rest of the way. Sprinkle the remaining cinnamon sugar butter mixture on top of the muffins.
Bake for 5 minutes, then reduce the oven temperature to 350ºF (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it.
Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.