These soft and fluffy cinnamon muffins can be made standard-sized or mini! They are topped with melted butter and sprinkled with cinnamon and sugar. They come together quickly with no mixer required! Recipe includes a how-to video!
Preheat oven to 375F (190C) and line a 12-count standard muffin tin or a 24-count mini muffin tin with paper liners or lightly grease and flour.
Combine flour, sugar, baking powder, cornstarch salt, cinnamon, and nutmeg in a large bowl and whisk until well-combined.
1 ½ cups all purpose flour, ⅔ cup sugar, 2 teaspoon baking powder, 2 teaspoon cornstarch, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg
In a separate bowl, whisk together egg, vanilla, and buttermilk.
1 large egg, 1 teaspoon vanilla, ½ cup buttermilk*
While still whisking the wet ingredients, slowly pour in the melted butter until incorporated (mixture may curdle slightly, this is fine).
6 Tablespoons unsalted butter
Add the dry ingredients to wet and, using a spatula, gently stir ingredients together until just combined -- do not over-mix or your muffins will be dense and dry!
Portion muffin batter into prepared mini muffin tin, filling each liner ¾ of the way full.
Transfer to 375F (190C) oven and bake for 15-16 minutes (for 12 standard muffins) or 11-13 minutes (for mini muffins) and until a toothpick inserted in the center comes out with moist crumbs (not wet batter, there should be crumbs or the toothpick should be clean, but don't over-bake muffins or they will be dry). Prepare topping while muffins are still warm.
Topping
Brush melted butter over each muffin while still warm.
4 Tablespoons salted butter
Stir together sugar and ground cinnamon and then sprinkle over each muffin.