Preheat your oven to 180°C (350°F). Generously grease the mini bundt pans with butter or non-stick spray and set aside.
In a small bowl, combine the granulated sugar, brown sugar, and ground cinnamon to make your cinnamon sugar topping. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt until well combined. This helps aerate the dry ingredients.
In a separate bowl, melt the butter until just golden and let it cool slightly. Add the eggs and whisk until the mixture is smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together until just combined—be careful not to overmix, as this keeps the muffins tender.
Add the milk to the batter and fold gently until the batter is smooth and slightly thickened.
Spoon the batter into the prepared mini bundt pans, filling each about two-thirds full to allow room for rising.
Sprinkle the cinnamon sugar mixture evenly over the batter in each pan, pressing lightly to help it adhere and form a crackly crust.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pans for about 5 minutes. Then, carefully invert onto a wire rack to cool completely or serve warm.
Enjoy these warm or at room temperature, perhaps with a drizzle of honey or a dusting of extra cinnamon sugar for added flair.
