Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it. This gets everything ready for baking.
In a mixing bowl, whisk together the flour, sugar, cinnamon, salt, and set aside. This combines the dry ingredients evenly.
In another bowl, melt the butter and let it cool slightly until warm to touch. This helps prevent cooking the eggs in the next step.
Add the eggs to the cooled melted butter and whisk until well combined. The mixture should be smooth and slightly frothy.
Pour in the milk and whisk again to blend all the wet ingredients smoothly.
Gradually fold the wet mixture into the dry ingredients using a spatula or spoon, mixing gently until just combined—lumps are okay, don’t overmix.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
In a small bowl, mix the coarse sugar with a pinch of cinnamon. Sprinkle generously over each muffin top for that crackly, sweet crust.
Bake the muffins in the preheated oven for 20-22 minutes, or until the tops are golden and crackly, and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly or serve warm.
Enjoy these cozy, rustic muffins as a breakfast treat or afternoon snack, with that irresistible crackle of sugar and warm cinnamon aroma.
