Servings: 12 regular or 24 mini

2 cups all-purpose White Lily flour 2 cups all-purpose White Lily flour
1 1/2 cups sugar 1 ½ cups sugar
2 teaspoons baking powder 2 teaspoons baking powder
1/2 teaspoon salt ½ teaspoon salt
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1 1/4 cups milk 1 ¼ cups milk
1 egg 1 egg
2 tablespoons butter, melted 2 tablespoons butter, melted
1 teaspoon vanilla extract 1 teaspoon vanilla extract
topping topping
6 tablespoons butter, melted 6 tablespoons butter, melted
3/4 cup sugar ¾ cup sugar
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Combine flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
In a separate bowl, whisk together milk, egg, melted butter and vanilla.
Pour wet ingredients into dry ingredients and stir just until mix and no large lumps remain. Small lumps are ok. Batter will be runny.
Fill well greased muffin cups to ⅔ full. Bake in a preheated 350 degree oven. For mini muffins bake 12 to 14 minutes, for full size muffins, bake 15 to 17 minutes.
Remove from oven and let rest in pan for 5 minutes then remove to racks to cool. If needed, use a plastic knife and run it around the sides of the muffins to loosen.
Once cooled, combine sugar and cinnamon topping. Dip tops of muffins in the melted butter than roll the top in the cinnamon sugar to coat. Place back on rack and repeat with remaining muffins.

If freezing, do so before the topping is added  If freezing, do so before the topping is added