Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the cinnamon-sugar will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and crisp up the muffins.

Substitutions:

• AP flour – You can swap half of the AP flour with whole wheat pastry flour for a healthier alternative. You can also use self-raising flour, just omit the baking powder and salt. To make these muffins gluten-free, use Bob’s Red Mill Gluten-Free 1:1 baking flour blend.
• Baking powder – If you don’t have baking powder, use 1 teaspoon of baking soda and 2 teaspoons of cream of tartar instead.
• Vegetable oil – You can use the same amount of melted unsalted butter, avocado oil or any type of yellow oil like canola or safflower.
• Eggs – The two eggs can be substituted with a 1/2 cup of unsweetened applesauce or 1/2 cup of mashed bananas.
• Milk – You can use any kind of dairy or non-dairy milk.
• Vegan option – Swap the eggs for applesauce and use non-dairy milk to make these muffins vegan.