These delightful muffins are a perfect treat for breakfast or brunch, featuring a soft texture and a sweet cinnamon sugar topping.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg to the mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid shells in the batter.
In another bowl, whisk together the flour, baking powder, salt, and nutmeg.
Sift the dry ingredients for a smoother batter.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Spoon the batter into a greased mini muffin tin, filling each cup about two-thirds full.
Use a small ice cream scoop for even portions.
Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
While the muffins are baking, mix the sugar and cinnamon in a small bowl.
Adjust the cinnamon to sugar ratio to your taste.
Once baked, remove the muffins from the tin and let them cool slightly.
Let the muffins cool enough to handle but not completely.
Dip the tops of the muffins in melted butter, then in the cinnamon sugar mixture.
Ensure the butter is warm but not too hot for better coating.
Serve the muffins warm and enjoy!
Pair with a hot beverage for a delightful experience.
