Chop the butter into small chunks and use a fork to incorporate the chunks in the sugar and cinnamon until you have a cinnamon-y crumble texture. Keeping it a crumble depends on temperature, too warm. Put aside to make batter; refrigerate if room temperature is too warm.
Makes 12 muffin tops
Preheat oven to 350F and grease your muffin top pan very lightly with coconut oil
here for a great muffin top pan
Mix dry ingredients, mix wet, and then incorporate dry into wet, in 2 portions. The batter should be a stiff cake batter - if too dry or wet, adjust carefully with flour or nut milk. Next, carefully stir in cinnamon chunks, not too vigorously, you want them to remain chunks, not dissolved into the batter.
Spoon the batter into pan circles, bake for 10 minutes or until the knife or toothpick test is clean.
Cool in pan for 10 minutes, pry away from edges gently and then cool on rack.