For muffins:
- 3 cups flour
- 3 tsp. baking powder
- 1 cup sugar
- 3 eggs
- 1 cup butter (2 sticks), at room temperature
- 2 tsp. vanilla
- 1 cup milk
- In a medium bowl, combine flour, baking powder and sugar together and mix with a whisker. (sift if you like). Set aside.
- In a large mixing bowl, cream butter, eggs and vanilla together with an electric mixer or stand mixer. Then, add 1/2 portion of flour mix, 1/2 cup milk, whisk until blend. Add the rest for flour mix and milk, continue whisk until batter is well blend and smooth.
- Preheat oven to 350 degrees F. Spray 16 muffin cups with no-stick cooking spray. (don't use cupcake liners since they will be coated while hot).
- Use a large ice cream scoop and place a full scoop of batter into each muffin cup. Bake for 18-20 minutes until golden brown. If the tops are light brown, turn oven to boil from bake, boil at 400 degrees F for 1-2 minutes until golden brown.
- 1 cup sugar
- 2 tsp. cinnamon
- 1 stick butter, melted
- Melt butter in a small bowl and set aside.
- In another medium bowl, combine sugar and cinnamon.
- After remove muffins from oven, coat 1 muffin at a time. Dip a hot muffin in the melted butter, then roll into the cinnamon-sugar mix to coat.
