Preheat oven to 350F.
In a medium-large bowl, sift together all dry
ingredients. Add wet ingredients and stir until
combined, but still a bit lumpy. Don't overmix.
Scoop batter into muffin tins that have sprayed
with cooking spray. Using a large ice cream scoop,
I got 8 medium-large muffins out of this batter; I
think you could get 10-12 muffins by distributing
the batter a little less generously. Bake for 20-
25 minutes, or until they just start to turn a bit
golden at the edges.
For the topping, mix sugar and cinnamon in a small
bowl. Place melted butter in another small bowl.
Dip the warm muffins in melted butter (you can dip
just the top, but it's even tastier to dip the
whole muffin!), then dip/roll the muffin in
cinnamon sugar. May have left-over topping; the
extra topping can be used for dipping, while
eating the muffins (oh my). Another option is to
cut the topping ingredients in half.