You can make these big (using a regular sized cupcake pan), however you would have less cinnamon/sugar to muffin ratio. And I like crunch of the sugar on my muffin. Plus, you don't feel as bad eating 3 little ones instead of 1 big one! Trust me on this.
Cinnamon Breakfast Muffin Recipe:
(recipe adapted slightly from Pioneer Woman)
3 cup flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup sugar
2/3 cup butter flavored Crisco
2 eggs
1 cup milk
2 1/2 cup sugar
1 1/2 Tbsp cinnamon
2 sticks butter, melted
Mix one cup sugar with shortening until well blended. Add eggs.
In seperate bowl, mix flour, baking powder, salt, 1/2 tsp cinnamon and nutmeg. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition.
Lightly grease 18 muffin cups (or 48 mini muffins). Fill muffin cups half full. Bake in a 350 degree oven for 20-25 minutes (minis for about 13-15 minutes).
While baking, melt 2 sticks of butter. In seperate bowl, mix sugar with cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat, enjoy, and eat some more!
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