Preheat oven to 450 degrees.
Place 1/2 t butter in each cup of a 12-cup muffin tin. Transfer the pan to the oven to melt the butter while you prepare the batter.
In a large bowl, whisk together the milk and eggs.
Add 2 t melted butter, vanilla bean paste, flour and salt. Whisk until well combined.
Carefully, remove the muffin tin from the oven and fill each cup 3/4 full with the batter. Sprinkle with cinnamon and sugar.
I recommend placing a rimmed baking sheet on the rack below where you will place your muffin tin to catch any overflow.
Transfer the muffin tin to the oven and bake for 12 minutes.
Reduce heat to 350 degrees and bake for 15 minutes until puffed and golden. Serve immediately!
This recipe was inspired by the Cinnamon Sugar Brown Butter Popovers by Half Baked Harvest.