Servings: 12 muffins For the Muffins 1 ½ cup all purpose flour ½ cup sugar 1 ½ tsp baking powder ½ tsp salt ¼ tsp nutmeg 5 Tbsp unsalted butter, melted, plus more to grease the pan 1 egg, room temperature, lightly beaten with a fork ½ cup warm milk, low fat or whole milk For the Cinnamon Sugar Coating ⅓ cup sugar ¾ tsp cinnamon 3 Tbsp unsalted butter, melted
Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON'T over mix).
Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.
For the topping, In a small bowl, mix together 1/3 cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.
Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.