* 3 cups all-purpose flour
* 2 tsp baking powder
* 1 tsp salt
* 1/2 tsp nutmeg
* 2/3 cup butter at room temperature
* 2 eggs
* 1 cup granulated sugar
* 1 cup milk
Sugar & spice coating
* 1/3 cup butter, melted
* 1 cup granulated sugar mixed with
* 2 tsp cinnamon
Preheat oven to 350 degrees. Grease and lightly flour a 12-cup muffin tin (or coat with non-stick spray).
Sift together flour, salt, nutmeg & baking powder. Set aside. Beat together 2/3 cup butter and 1 cup sugar, about 2 minutes on medium speed. Add eggs one at a time and beat in. Add dry ingredients in three portions, alternately with milk, combining just until well mixed. Divide batter among 12 muffin cups. Bake 25-30 minutes until lightly golden. Cool about 3 minutes, then remove from pan.
While still warm, use a pastry brush to brush muffins with melted butter and then roll in cinnamon-sugar mixture until the muffins are well coated on all sides.
Save any extra cinnamon-sugar for toast later in the week. These muffins are best served warm. You can make them a day ahead and reheat them in the oven, in a dish covered with foil.