Preheat oven to 375ºF and line 12 regular muffin cups with liners.

In a medium bowl, pour buttermilk over cereal crumbs and allow them to soak while gathering your other ingredients.

In a separate bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.

Reserve two tablespoons of dry mixture in a separate small bowl.

Into the bowl of cereal crumbs and buttermilk, add the melted butter, vegetable oil, beaten egg, vanilla, and 2 Tablespoons maple syrup, whisking with a fork to combine.

Add the dry mixture (all but the 2 reserved spoonfuls) to the wet mixture, stirring with a fork until just combined.

Use a large scoop to transfer equal amounts of batter each muffin cup — filling each cup about 2/3 full.

To the small bowl of reserved dry ingredients, add the remaining 1/4 C. maple syrup, maple extract, and cinnamon.

Drizzle a heaping teaspoon of the syrup mixture over each cup of batter, “swirling” with a toothpick if desired.

Bake in the preheated oven for 16 minutes, or until a toothpick comes out clean.