Whisk dry ingredients together in a large bowl (cornmeal through cinnamon). Completely mix remaining ingredients in a medium bowl. Pour wet ingredients into dry ingredients and fold into each other until just combined. Mixture will appear light and fluffy.
Scoop into 10 well-greased, standard-size muffin tins. An ice cream scooper makes easy work of this. Bake at 400 degrees for 13-15 minutes or until muffins are slightly golden on top and just cooked through.
Cool on a wire rack. (I think this muffin tastes better once cooled.) Enjoy with butter, honey, jam, or as is!