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For the muffins:
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1. Preheat oven to 350u00b0F. Lightly spray 12 large muffin cups.
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2. Mix together the flour, baking soda, baking powder, salt, nutmeg, and cardamom (or cinnamon). In a medium bowl, combine milk and buttermilk.
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3. In a large bowl, using a handheld mixer on medium speed, cream the butter. Turn the speed to low and gradually add the sugar. Mix until mixture lightens in color. Add the eggs, one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.
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4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately 2/3 full. Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden,.
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For the coating:
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1. While the muffins bake, set up 2 bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.
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2. Let the muffins cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar.
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Recipe adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day.
