I have loved these muffins for years, originally finding it in a Taste of Home magazine and tweaking it over the years. I offered the recipe, along with others, to my cooking class high school students on 'cupcake/muffin' day. One team made these. They were the first ones done and the muffins where beautiful. A big hit and easy to do. They also go by the name of 'doughnut muffins'.
If you use buttermilk, which is thicker, you may need to add more to make the batter not too thick but not too thin. Preheat the oven to 325.
Cream the butter and sugar together until fluffy and add in the egg. Combine the dry ingredients and add to the creamed mixture, alternating with the milk (buttermilk).
This makes about 8 muffins. So either grease the muffin tin or add muffin papers. Put in enough batter to fill more than half of the muffin cup, about 2/3 full. Bake for20-25 minutes, checking and rotating at 15 minutes.
Let cool for 3-4 minutes while you whisk together the sugar and cinnamon. Have the melted butter on hand. Dip the tops of the muffins in melted butter and roll in the sugar. Set aside to cool, or eat them all warm. They are delightful!