Ingredients

• Nonstick vegetable oil spray
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons (3/4 stick) unsalted butter, melted

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Instructions

1. Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
2. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
3. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
4. Topping and assembly: Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar. DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly
5. Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
6. DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly