Cinnamon Buttermilk Muffins

For Muffins:

7 T. unsalted butter, at room temperature

2/3 c. sugar

1 egg

1 ½ c. flour

1 ½ t. baking powder

½ t. baking soda

½ t. salt

½ t. nutmeg

½ c. buttermilk

1 ½ t. vanilla extract

For Topping:

2/3 c. sugar

1 T. cinnamon

6 T. unsalted butter, melted

Preheat oven to 350 degrees. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray, fill the unused cups one-third full with water to prevent warping. To make muffins, in the bowl, with an electric mixer, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth. In another bowl, stir together the flour, baking soda, baking powder, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Spoon the batter into the muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch, about 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make topping, in a small bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins.