Cinnamon-Buttermilk Muffins

• 7 tablespoons butter, room temperature
• 2/3 cup sugar
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-grated nutmeg
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla extract

• 2/3 cup sugar
• 1 tablespoon cinnamon
• 6 tablespoons melted butter

Instructions:

Preheat oven to 350º F. Grease 9 muffin cups with butter (or use paper liners). Cream the butter and sugar on medium speed (or just mix it up really good). Add the egg, beat until pale and smooth. In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg. Add half of the dry ingredients to the creamed mix, then add the buttermilk in, then the other half of the dry mix, then the vanilla. Stir after each addition. The mix will be lumpy! Fill the cups 3/4 full and bake for 20-25 minutes. Cool in the pan on a rack for 5 minutes, then unmold and let them stand. Make the topping while they're cooling: Stir spices together in one dish and then melt butter in another, then when the muffins are cool dip them in first the butter then the dry spices. Transfer to the rack right side up and let sit. Enjoy!