Preheat the oven to 375° F and spray a large 6-cup muffin tin with non-stick baking spray.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until smooth and well combined.
8 Tbsp. unsalted butter, softened, 1/4 cup granulated sugar
Then add in the maple syrup, eggs, milk, yogurt and vanilla and mix again.
1/2 cup pure maple syrup, 2 large eggs, room temperature, 1/2 cup whole milk, room temperature, 1/4 cup plain Greek yogurt (or sour cream), room temperature, 1 1/2 tsp. vanilla extract
Remove the bowl from the stand mixer and using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon and salt. Fold just until combined.
2 cups all purpose flour, spooned and leveled, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 1/2 tsp. ground cinnamon, 1/2 tsp. salt
Scoop the batter into the muffin tin.
Bake for 18-20 minutes or until you insert a toothpick and it comes out clean. (Careful not over bake!)
While the muffins bake, combine the cinnamon and sugar together in a small dish. Melt the butter separately in the microwave in a microwave safe dish for 10-15 seconds or until melted.
1 1/2 Tbsp. unsalted butter, melted, 1 Tbsp. granulated sugar, 1 tsp. ground cinnamon
When the muffins are done, remove from the oven and brush the butter on the muffin tops. Lastly, sprinkle with a pinch of cinnamon & sugar on top.
Enjoy as is or with a little smear of butter or even peanut butter!