Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
1 cup sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg
Preparation
Preheat oven to 375 degrees. Butter a mini-muffin tin, and set aside. In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
In a large bowl, combine flour, baking powder, salt, and remaining teaspoon cinnamon; whisk to combine. In a small bowl, combine 6 tablespoons butter, remaining 1/2 cup sugar, buttermilk, and egg; whisk to combine. Using a large rubber spatula, fold butter mixture into flour mixture; use no more than 10 strokes. The mixture should be lumpy.
Spoon 1 tablespoon batter into each prepared cup, and bake until tops are nicely golden, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to a wire rack.
Dip top of each muffin in remaining 4 tablespoons melted butter, and roll in reserved cinnamon mixture. Serve warm or at room temperature.
