Preheat your oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases — or, if you want that classic donut shape, grease the wells well with butter or non-stick spray. The room will start to smell warm and inviting before you even begin.

In a large mixing bowl, whisk together the flour, caster sugar, baking powder, bicarbonate of soda, salt, and 1 teaspoon of cinnamon. The mixture should look pale and sandy, with no lumps of flour visible. Give it a good stir — you want the baking powder evenly distributed so every muffin rises properly.

In a separate jug or bowl, whisk the milk, melted butter, eggs, vanilla extract, and yoghurt until smooth. The liquid should be a pale, creamy yellow, and you’ll notice the vanilla scent rising as you stir. Don't over-whisk — just until the egg yolks are fully broken up and incorporated.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula, using a figure-eight motion, until just combined. You’ll see a few streaks of flour remaining — that’s exactly what you want. Over-mixing will make the muffins tough, so stop as soon as the batter looks shaggy and thick. It should be lumpy, not smooth.

Divide the batter evenly among the 12 muffin cases. Each case should be about three-quarters full — the tops will dome beautifully as they bake. The batter will feel thick and slightly sticky to the touch. Use a small ice cream scoop for even portions and less mess.

Bake for 18-20 minutes. At around the 12-minute mark, your kitchen will fill with a warm, buttery, cinnamon aroma that’s impossible to resist. The muffins are done when they’re golden brown on top and a skewer inserted into the centre comes out clean with just a few moist crumbs. The tops should spring back when lightly pressed.

While the muffins bake, prepare the coating. In a shallow bowl, mix the remaining 2 tablespoons of cinnamon with the 50g of granulated sugar. Melt the 1 tablespoon of butter in a small dish. The coating should smell intensely of cinnamon — adjust the ratio to your taste if you prefer a lighter spice.

Remove the muffins from the oven and let them cool in the tin for exactly 2 minutes. They’ll be too hot to handle at first, but this short rest lets them set. Then, transfer them to a wire rack. While they’re still warm — but not scorching — brush each muffin with a thin layer of melted butter, then roll it in the cinnamon sugar until fully coated. The butter helps the sugar stick, creating that signature crunchy, sweet crust.