First, preheat your oven to 375°F (190°C). Preheating ensures even baking throughout the muffins. An adequately heated oven guarantees that the muffins rise well and have that golden color.

Grease a muffin tin with melted butter or line the cups with paper liners. This step prevents sticking and makes cleanup easier.

In a mixing bowl, whisk together the eggs, milk, melted butter, and creamed corn. Make sure everything is well mixed; this base will provide moisture and flavor to your muffins.

In a separate bowl, combine the granulated sugar, cornmeal, flour, baking powder, sea salt, vanilla extract, and cinnamon. Stir well to ensure even distribution of the dry ingredients.

Gradually pour the wet mixture into the dry ingredients. Fold the mixture gently using a spatula. Watch out for overmixing; a lumpy batter means fluffy muffins.

Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full. This gives the muffins room to rise without overflowing. Simply fill each cup to about halfway if you prefer a smaller muffin.

Place the muffin tin in the oven and bake for 18-20 minutes. The muffins should be golden brown on top, and a toothpick inserted in the center will come out clean.

Let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack. Savory or sweet, each bite is sure to bring a smile.