Preparation Steps

• Preheat oven to 425°F. Line a 12-cup muffin tin with liners or grease well.
• Whisk together flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a separate bowl, cream butter with light brown sugar and granulated sugar until fluffy, about 3 minutes.
• Beat in eggs one at a time, then mix in sour cream, milk, and vanilla until combined.
• Fold dry ingredients into wet ingredients with a spatula just until combined; avoid overmixing.
• Divide batter evenly among muffin cups, filling about 2/3 full. Bake at 425°F for 5 minutes.
• Lower oven temperature to 350°F and bake for additional 15 minutes, or until a toothpick comes out clean.
• Cool muffins in pan for 5 minutes before removing to a rack.
• While cooling, melt butter for coating. In a bowl, mix granulated sugar and cinnamon for coating.
• Brush each muffin with melted butter and roll in cinnamon sugar mixture for full coverage.
• Fill a piping bag with caramel sauce and inject into the center of each muffin carefully.
• Optionally drizzle extra caramel on top before serving. Muffins are best fresh but can be stored airtight up to 4 days.