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1
For the muffins:
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Preheat oven to 350 F. Spray one 24-count mini muffin pan with cooking spray; set aside.
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In a large bowl, mix flour, sugar, baking powder, nutmeg and salt.
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In a small bowl, stir milk, eggs, vanilla and melted butter until combined. Fold this into the flour mixture until just blended, but be careful not to over-mix the batter or you will end up with rubbery donuts.
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Using a spoon that you've sprayed with cooking spray (so the batter slides off easily), drop rounded tablespoons of batter into prepared pan. Fill each cavity about 3/4-full. If you have some leftover batter, you can equally distribute it between the muffins or make the last few after the first batch comes out.
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Bake for 9 to 11 minutes, or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. Because they're small, they cook quickly and 1 minute can drastically effect taste. So don't over-bake and make sure to watch them closely. When done remove pan from oven. Allow muffins to cool in the pan on top of a wire rack for 5-10 minutes before removing them from the pan. While the muffins cool, prepare the coating.
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For the coating:
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In a small microwave-safe bowl, melt the butter in the microwave for about 1 minute on high power; set aside.
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In a separate small bowl, sift together the granulated sugar, brown sugar and cinnamon; set aside.
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After the muffins have cooled, dip each muffin top briefly in melted butter, then in the cinnamon-sugar. When you dip the muffins into the cinnamon-sugar mixture, dip them top-side down and spoon the cinnamon-sugar over the entire muffin. Set on a piece of parchment or a serving platter. Repeat until all muffins have been coated.
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Serve immediately and if they last, store in an airtight container for up to 4 days.
