Preheat oven to 425° F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
For crumb topping, combine sugars, flours, cinnamon and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly.
Chill topping in the freezer until needed.
For the ribbon, whisk together sugars and cinnamon in a small bowl. Set aside until ready to use.
For the muffins, whisk together flour, sugars, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
Fill each baking cup with a scoop of batter. Top with 1 teaspoon of cinnamon sugar mixture, then top with remaining batter and sprinkle evenly with crumb topping.
Place muffin pan in the over and bake for 5 minutes at 425 F. Reduce temperature to 350 F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.