Follow these simple steps to bake your way to cinnamon-sugar perfection:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly with butter or non-stick cooking spray, or line with paper liners. I find greasing directly gives a slightly crispier edge, more akin to a donut.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ½ teaspoon of ground cinnamon. Whisking helps to aerate the flour and evenly distribute the leavening agent and spices, which is key for a consistent texture.
3. Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the ⅓ cup of melted butter and ¾ cup of granulated sugar until well combined. It might look a little grainy, and that’s perfectly fine.
4. Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until the mixture is lighter in color and slightly fluffy. This step incorporates air, contributing to a lighter muffin.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. (Dry, Milk, Dry, Milk, Dry). Mix on low speed or by hand with a spatula until just combined after each addition. Be very careful not to overmix; a few lumps are perfectly fine and actually desirable for tender muffins. Overmixing develops gluten, which can make the muffins tough.
6. Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full. An ice cream scoop with a trigger release is excellent for this, ensuring uniform muffin sizes.
7. Bake: Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Ovens can vary, so start checking around the 15-minute mark.
8. Prepare Topping: While the muffins are baking, prepare the cinnamon sugar topping. In a small, shallow bowl, melt the ¼ cup of butter. In another separate shallow bowl, whisk together the ½ cup of granulated sugar and 1 ½ teaspoons of ground cinnamon until thoroughly combined. Set these aside near where you’ll be cooling the muffins.
9. Cool Slightly: Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 5-10 minutes. This allows them to set up a bit so they don’t fall apart when you handle them.
10. Dip and Coat: Carefully remove the warm muffins from the tin. One by one, dip the top of each warm muffin into the melted butter, ensuring the entire top surface is coated. Then, immediately dip the buttered top into the cinnamon-sugar mixture, pressing gently and rotating to ensure a generous, even coating. The warmth of the muffin helps the butter soak in slightly and the sugar to adhere perfectly.
11. Serve and Enjoy: Place the coated muffins on a wire rack to cool completely, or better yet, enjoy them while they are still warm! The contrast of the warm, tender muffin and the slightly crunchy, sweet cinnamon topping is pure bliss.