Baking Instructions

• Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with baking spray.
• In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and 1 cup of the sugar on medium speed, 2 to 3 minutes. Add the eggs, one at a time, and mix on low speed until combined. Scrape the bottom and sides of the bowl. With the mixer still on low speed, gradually add the flour mixture to the sugar mixture, alternating with the milk, beating well after each addition.
• Fill the prepared muffin cups two-thirds full with the batter. Bake until golden, 18 to 20 minutes, or until just barely set. Don't let them get brown and crisp on the surface.
• In a medium microwave-safe bowl, melt the 2 sticks of butter in the microwave, 1 to 2 minutes. In a separate medium bowl, combine the cinnamon with the remaining 1 ½ cups sugar. Dip the baked muffins in the butter, coating thoroughly, then coat with cinnamon-sugar mixture. (Don't be afraid to use more butter and sugar if desired!)