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1
Preheat the oven to 350u00b0.
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2
Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
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3
To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
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4
Add the egg, beating well until pale and smooth.
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5
In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg.
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6
Add to the butter mixture in 2 increments, alternating with the buttermilk and vailla.
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7
Stir just until evenly moistened.
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8
The batter will be slightly lumpy.
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9
Spoon the batter into each muffin cup, filling it 3/4 full.
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10
Bake until golden, dry, and springy to touch, 20-25 minutes.
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11
A toothpick inserted into the center of a muffin should come out clean.
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12
Transfer the pan to the wire rack and let cool at least 5 minutes.
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13
Unmold the muffins and let stand until cool enough to handle.
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14
To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
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15
Have ready the melted butter in another small bowl.
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16
Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.
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17
Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar.
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18
Transfer to the rack, right side up.
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19
Repeat with the remaining muffins.
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20
Let cool completely before serving.
