Preparation

• 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 for 2 to 3 minutes. Add the eggs, one at a time, mixing on low speed until combined. Scrape the bottom and sides of the bowl.
• With the mixer 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.
• In a medium microwave-safe bowl, melt the 2 sticks of butter in the microwave for 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 the cinnamon-sugar mixture.