Begin by preheating the oven to 475° F (246° C) and with cooking or baking spray, grease a 24 well mini muffin tin.
Add the flour, the cornstarch, the baking soda, and the salt to a large bowl and whisk lightly to combine.
Beat the egg in a smaller bowl with a whisk then add the oil, whisking both to combine.
Pour the egg/oil mix and the club soda into the flour mix and stir quickly but gently with a fork until just mixed. There will be lumps so avoid overmixing.
Split the batter evenly between the 24 wells. They will be mostly full.
Place the pan in the oven and bake for about 15 minutes. The muffins will be lightly golden with crispy looking edges and crackled tops when ready.
Remove the pan from the oven and set on a wire rack, letting the muffins cool for only 1-2 minutes. Remove the muffins and toss in the cinnamon sugar mix to coat.
Serve warm drizzled with honey or allow to cool slightly and fill the muffins with honey.
Best eaten day of baking, fresh from the oven, but can be lightly reheated in the microwave.
Notes
Adapted from Blackjack Bakehouse (site now defunct).