Combine wet ingredients in a large bowl. Add all of the dry ingredients (except nuts) and stir just until moistened, taking care not to over mix. Gently fold nuts in and spoon batter 2/3 full into greased muffin cups or use paper liners in a muffin pan. Sprinkle with cinnamon sugar and bake at 375 degrees F for 18-20 minutes.
Note: The original recipe called for 1/3 cup of vegetable oil, but we found the extra tablespoon added just a touch more moisture. Try adding raisins, dried cherries or dried cranberries to the batter for a great variation!