Preheat oven to 350 degrees F. Place rack in middle of the oven. Generously
grease and flour muffin tins. NOTE: Also grease the surface
between the muffin cups to prevent the muffin tops from sticking to the pan.
Using your mixer on medium speed, cream the butter and sugar together until
mixture is light and fluffy. Beat in the eggs, one at a time, until fully
incorporated into the batter; set aside.
In a bowl, sift together the flour, baking powder, baking soda, salt, and
nutmeg; set aside. In another bowl, combine the milk and buttermilk; set aside..
Alternately add flour mixture and milk mixture to
the egg batter, starting and ending with
flour mixture. Mix until all ingredients are fully combined and batter is
smooth. Don't over mix.
Scoop enough batter into each muffin tin so that the batter is even with the rim
of the cup. For regular-size muffin tins, about 1/2 cup - for mini-size muffin
tins, about 1 heaping tablespoon.
Regular-size Muffin Tins:
Bake 30 to 35 minutes until the muffins are firm to the touch. Remove from the
oven and let cool just enough to be able to handle.
Mini-size Muffin Tins: Bake 12 to 15
minutes until the muffins are firm to the touch. Remove from the oven and let
cool just enough to be able to handle.
When
muffins from cool enough to handle, carefully remove them from the muffin tins,
dip them into the melted butter (or brush them all over), and then roll them in
the Sugar/Cinnamon mixture.
Make-Ahead Directions: Fully bake and cool these
muffins without adding the toppings. Store them in a plastic freezer bag in the
freezer for up to 1 month. To serve, thaw muffins to room temperature before
applying the toppings.
Makes 24 medium-size muffins or 52 mini-muffins.
