Preheat oven to 400˚F.

Combine the first ½ cup sugar with the one tablespoon of cinnamon. Mix well to combine. Set aside.

Spray 12 muffin pan cups liberally with cooking spray. Using your index finger wrapped with a paper towel rub inner surfaces of muffin cups to ensure complete coverage. Sprinkle approximately 1 teaspoon of the sugar mixture into each muffin cup. Holding the pan over the sink, tilt pan to coat each cup with the sugar cinnamon mixture. If needed use a little more of the sugar/cinnamon and sprinkle any unsugared places with mixture. When cups are coated, discard any loose sugar into the sink.

Beat butter and sugar. Add egg and beat well. Combine milk and sour cream. Combine dry ingredients and add alternately with milk mixture beating just until combined.

Spoon by rounded teaspoons into greased muffin cups, sprinkling a ½ teaspoon of the cinnamon/sugar mixture over each teaspoon full. Continue till each muffin cup is ⅔ full. Sprinkle 1 teaspoon over top of each muffin. Reserve the rest of the sugar for the DoodleSnicker Butter. (You should have about ¼ cup left.)

Bake at 400˚F for 5 minutes. Reduce temperature to 325˚F and continue to bake another 10 -15 minutes until springy when gently touched on top. (This initial burst of heat helps the muffins rise tall and round.)

Remove from oven. Allow to cool in pan for 10 minutes then remove from pan and place onto a cooling rack. Try to control yourself a bit if you can!

Place remaining sugar in a microwave-safe bowl.

Add 2 teaspoons of the butter and microwave on high for 10-20 seconds or until butter is melted. Remove from microwave and stir to combine. Mixture should be like a thick paste.

Allow to cool then add to softened butter, swirling through butter just a bit. Serve at room temperature with the muffins.