Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.

In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, and salt.

In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Cover and chill in the fridge for best rising results.

In a separate bowl, combine the remaining ½ cup of sugar with the cinnamon.

Take small pieces of the muffin batter and roll them into balls (about 1 inch in diameter). If using nuts, you can add them as you roll the dough balls.

Dunk each ball into the cinnamon-sugar mixture, ensuring they are coated well.

Place 3 to 4 balls into each muffin cup, filling them about ¾ full.

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.

Enjoy the muffins warm or at room temperature, optionally drizzling with a glaze made from powdered sugar and milk for extra sweetness.