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1
Combine the sugar and cinnamon in a small bowl and set aside.
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2
Heat the oven to 375 degrees F and arrange a rack in the middle.
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3
Lightly brush a 24-well mini muffin pan with some of the melted butter, then coat it with flour, tapping out any excess; set aside.
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4
Reserve the remaining melted butter for applying the cinnamon-sugar coating.
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5
In a large bowl, sift together the measured flour, baking powder, salt, nutmeg, and baking soda.
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6
In a small bowl, whisk together the milk and buttermilk.
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7
Set both aside.
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8
In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes.
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9
Beat in the eggs 1 at a time until combined.
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10
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
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11
With the mixer on low speed, beat in a quarter of the reserved dry ingredients.
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12
Then beat in a third of the reserved milk mixture.
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13
Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients.
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14
Do not overmix.
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15
Fill the prepared muffin pan wells just to the rim with batter.
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16
Bake until the muffins are lightly golden and firm to the touch, about 15 to 20 minutes.
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17
Let cool in the pan for 5 minutes.
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18
Transfer the muffins to a wire rack set over a baking sheet.
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19
Repeat the buttering and flouring of the muffin pan and bake the remaining batter.
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20
To coat the muffins, brush each generously with the melted butter and sprinkle generously with the cinnamon-sugar mixture.
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21
Serve warm or at room temperature.
