Grease 6-cup jumbo muffin pan or line with paper liners. Set aside.
In a small bowl or measuring cup, combine brown sugar and cinnamon. Set aside.
In a large mixing bowl, whisk together eggs, water and oil. Add Greek yogurt and whisk until smooth.
Add the Fleischmann’s Simply Homemade mix and peanut butter chips. Stir in with a rubber spatula until well combined.
Using a standard ice cream scoop, place one scoop of batter in each muffin cup.
Sprinkle one heaping teaspoon of cinnamon sugar over the batter.
Top each with another scoop of batter.
Bake muffins for 7 minutes in 400 degrees. After 7 minutes, without opening the oven door, lower the temperature to 375 degrees and bake muffins for 10 to 12 minutes more. Check each muffin for doneness with a toothpick.
Place muffin pan on a cutting board and let sit for 10 minutes.
Remove muffins from pan and set on cooling rack to cool completely.
Notes
You can use a standard muffin pan. Adjust the baking time accordingly.