Cinnamon Muffins with a buttery, dense, cake-like texture that mimics an old-fashioned donut, and a thick, sparkly layer of cinnamon-sugar on top.
Preheat the oven to 350°F. Line a standard-sized muffin tin with muffin liners and lightly spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine the butter and the sugar and mix on medium-high speed using a handheld mixer for 3-4 minutes, or until the mixture is light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
Add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the vanilla and mix once more.
Mixing on low, alternate adding the dry ingredients and the milk in three additions. Then, scrape down the sides of the bowl and mix once more.
Fill the muffin cups two-thirds of the way full and bake for 25 minutes, or until the center of the muffins spring back ever so slightly when gently poked.
While the muffins are baking, combine the sugar and cinnamon for the topping in a small bowl, and set aside.
Once cool enough to handle, dip the top of the muffin in the melted butter and then dip it into the cinnamon-sugar and swirl until well-coated. Serve and enjoy.
The Anthony Kitchen