Preheat oven to 400°F and grease a mini muffin pan.
In a medium bowl, whisk together flour, baking powder, salt and baking soda. In a small bowl, whisk together the remaining ingredients.
Pour wet ingredients into dry ingredients and fold until just combined. Put batter into piping bag and pipe batter into pan, filling each about ¾ full.
Bake for 8 to 10 minutes, until tops are just dry and bottoms are lightly golden. Remove from pan and place on cooling rack.
While muffins are still warm, role to coat in cinnamon sugar. Enjoy immediately or store in an air tight container 3-4 days.
There is no Nutrition Label for this recipe yet.
If cinnamon sugar does not stick, lightly spray with water then role in cinnamon sugar.
Different toppings can be used. For a chocolate topping, melt together ½ cup semi-sweet chocolate chips and 2 tbsp milk. Dip or spread on top of muffins.
For a classic glaze, whisk together ½ cup powdered sugar, 1 tbsp milk and ¼ tsp vanilla until smooth. Once muffins are cool enough to handle, dip into glaze and set on cooling rack to let glaze harden.