Combine flour, cinnamon, baking powder, baking soda, salt and sugar together in a large bowl
1 ¾ cup flour, ¾ cup sugar, 1 tablespoon ground cinnamon, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate bowl, combine eggs, sour cream, oil and vanilla
2 eggs, 1 cup sour cream, ½ cup oil, 1 teaspoon vanilla
Add egg mixture into flour. Mix with a spatula or large spoon.
Scoop batter into greased or paper lined muffin tins
Combine remaining cinnamon and sugar and sprinkle over the top of the muffins
2 tablespoons sugar, 1 teaspoon ground cinnamon
Bake in a preheated 400°F oven for 12-15 minutes
Allow muffins to cool slightly, then remove from muffin tin and continue cooling on a baking rack.
Muffins can be enjoyed while still warm or when fully cooled
Notes
Don't overmix batter. Stir just until the ingredients are combined
Use an ice cream scoop or a cookie scoop to get evenly sized muffins
When measuring flour, be certain to fluff the flour first with a spoon or scoop. Then scoop the flour into the measuring cup and level off the top with the back of a knife. Don't compact the flour.