https://natashaskitchen.com/french-breakfast-muffins-recipe/
!! Gluten free version https://dh.mit.edu/recipes/1530/

Preheat the oven to 375ºF. Grease 16 muffins cups.
For the Muffins
all purpose flour
sugar
baking powder
salt
nutmeg
unsalted butter, melted, plus more to grease the pan
egg, room temperature, lightly beaten with a fork
warm milk or not warm

Preheat oven to 350°F. Grease a muffin tin with butter or cooking spray.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.

Add warm milk, lightly beaten egg, and melted butter and stir until combined but still lumpy (DON'T over mix)

Divide the batter into your prepared pan using a spoon. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.

For the topping, In a small bowl, mix together sugar with cinnamon. In a second small bowl, melt your remaining butter.

Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.