Preheat your oven to 170°C fan bake.

I use non-stick muffin trays, but you can use muffin papers if you prefer (if using papers, skip the tray-coating cinnamon sugar step).

Grease the sides of each muffin cup well with butter. Add 1 teaspoon of the cinnamon sugar mix to one muffin cup at a time, tipping the tray around so the sugar coats the base and sides. Tip out any excess sugar and repeat for all muffin cups.

In a mixing bowl, beat the soft butter, brown sugar and vanilla until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Using an ice cream scoop, fill each muffin cup about ¾ full.

Bake for 15–17 minutes, or until the tops spring back when lightly pressed and the muffins are cooked through.

Allow the muffins to cool for a few minutes before carefully removing them from the tray and placing them onto a cooling rack.

Once the muffins have cooled slightly, dip the tops into the melted butter, then into the cinnamon sugar mixture.

For an extra decadent, donut-style finish, you can dip the entire muffin into the butter and roll it in the cinnamon sugar — you’ll just need a little extra melted butter if doing this.

Allow to cool, then store in an airtight container.