Preheat the oven to 375F degrees.

Line a muffin pan with muffin papers.

Sift together the dry ingredients.

In a large bowl mix together the wet ingredients.

Gently fold in the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon.

Spoon the batter into the prepared muffin pan.

Bake for 17-22 minutes, or until the tops are slightly firm to the touch and an inserted toothpick comes out clean.

Cool for 10 minutes.

In a small bowl whisk together the brown sugar and cinnamon for the topping.

Dip the top of a warm muffin in the melted butter, shaking off any excess.

Then dip the top in the bowl of cinnamon sugar.

Repeat the process with the rest of the muffins OR wait until the second day and roll the muffins into the cinnamon sugar without any butter.

The tops will get moist and won’t need any butter to help it stick.