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1
Preheat oven to 325; grease standard muffin pans with butter; dust pans with flour, then knock out the excess.
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2
Use an electric mixer fitted with paddle attachmentbeat the butter and sugar in a big bowl on medium speed until light and fluffy, about 2 minutes.
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3
Scrape down sides of bowl; add eggs, one at a time, beating until incorporated after each addition.
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4
Beat in the vanilla and salt; turn speed to low and add flour 1 cup at a time, beating until incorporated after each addition.
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5
In another bowl, using electric mixer w/ whisk attachment, beat the cream until soft peaks form.
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6
Using a large rubber spatula, fold the whipped cream into the butter mixture; fold in whiskey and nutmeg.
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7
Fill the muffin pans 3/4 full with batter (do not overfill or the muffins will be difficult to remove).
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8
Top each with a sprinkling of nutmeg; bake 25-30 minutes, until golden brown around the edges.
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9
Remove from oven and let cool in pans for 5 minutes, then unmold on wire racks to cool completely.
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10
Make whiskey glaze: whisk together the milk, whiskey, and powdered sugar until combined; drizzle over the cakes.
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11
Garnish with a sprinkling of nutmeg; can serve immediately or left until the glaze dries.
