• 2 cups flour
• 1 Tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 large eggs
• 1 cup low-fat vanilla yogurt (*I used Greek yogurt)
• 2/3 cup packed brown sugar
• 4 tbsp oil
• 1 tsp vanilla

Topping:

• 1/2 stick butter, melted
• 1/4 cup sugar
• 1 tsp cinnamon

Directions –

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.