Ingredients
7tbspunsalted buttersliced into 1 tbsp pieces
1½cupsall-purpose flourscoop and level to measure
1½tspbaking powder
½tspsalt
¼tspground cinnamon
¼tspground nutmeg
¼cupgranulated sugar
2tbspgranulated sugar
2tbsppacked light-brown sugar
1largeeggs
½tspvanilla extract
½cupmilk
½cupbutterpreferrably 1/4 unsalted and 1/4 salted, sliced into 1 tbsp pieces
1tspground cinnamon
½cupgranulated sugar
Preparation
Brown 6 tablespoon unsalted butter in a small saucepan over medium heat, swirling pan occasionally until perfectly browned. Set butter aside to cool for 25 minutes, or until lukewarm.
Heat oven to 375 degrees F. Butter 10 cups in a 12-cup muffin tin and dust lightly with flour, then shake off excess flour.
In a mixing bowl whisk together, flour, baking powder, salt, cinnamon, and nutmeg for 30 seconds, set aside.
In a separate mixing bowl whisk together granulated sugar and light brown sugar until no clumps of brown sugar remain. Using a spoon, stir in cooled browned butter.
Add in egg and vanilla and mix until well blended. Stir in milk. Make a well in the dry mixture then pour the wet mixture. Fold mixture just until combined.
Divide mixture evenly among 10 prepared cups in a muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean for about 15 to 17 minutes.
Remove from oven and drop muffins onto a cooling rack. Allow cooling just until cool enough to handle.
While muffins are baking, brown the butter in a small saucepan. Remove from heat and pour into a heatproof bowl and allow to cool slightly.
In a separate bowl, whisk together granulated sugar and cinnamon.
Whisk browned butter then dip and roll each muffin into the browned butter to evenly coat the entire muffin, then transfer to cinnamon-sugar mixture and roll to evenly coat.
Serve warm. Store in an airtight container at room temperature.
