• Preheat the oven to 375 F.
• Mix the flour, salt, baking powder, and baking soda in a bowl and keep aside.
• Spray the muffin tins with vegetable oil spray and keep it ready. I did not use any muffin liners since I made it for home. If I was sending it to school or taking it for somebody, I would use a liner.
• Bring the egg to room temperature and also the butter to get it softened.
• I used my stand mixer to make the muffins. Using the paddle attachment of the mixer beat the sugar and the butter in medium-high speed until pale and fluffy. If not, use a hand mixer and beat the mixture.
• Add the egg and beat well until combined. Make sure you scrape down the sides of the bowl.
• Reduce the speed of the mixer and add the flour and the yogurt alternating between each addition. Mix them till they are combined and then turn off the mixer. Scrape down the sides and mix once with a spatula.
• Using a large spoon, carefully ladle the batter into the muffin tins.
• Bake in the preheated oven for 20 – 25 minutes until the muffins are golden brown. Check for doneness using a toothpick.
• Cool the muffins in the tin for 5 minutes and then cool them on a rack.

TO CINNAMON SUGAR COAT THE MUFFINS –

• Mix the cinnamon and the sugar in a wide bowl.
• Melt the butter and when the muffins are still a little warm, brush them with melted butter and then dip it into the cinnamon-sugar mixture. Shake off the excess and then serve!