Heat oven to 400 F. Spray a standard muffin tin (12 muffin cups) or two mini muffin tins (24 muffin cups) with nonstick vegetable oil spray.

In a large mixing bowl using a hand mixer, or in the bowl of a stand mixer using a paddle attachment, combine sugar and butter. Cream together until light and fluffy. Add egg and vanilla and beat until well combined.

Sift the dry ingredients (flour, baking powder, baking soda, salt, nutmeg) into a medium bowl.

Pour 1/3 of the dry ingredients into the wet ingredients and stir to combine.

Pour in half the buttermilk and stir to combine. Repeat with remaining dry ingredients, then buttermilk, then final set of dry ingredients. Mix until combined.

Use a cookie scoop to portion the dough into the muffin tins. Fill the muffin cups 3/4 of the way full in order to ensure a high rise.

Place the muffin pan in the heated oven. Bake for 5 minutes at 400 F, then reduce heat to 350 F and cook an additional 15 minutes for the full-sized muffins or 7-9 minutes for the mini muffins.

When finished, the top of the muffin should be springy to the touch and golden brown. A cake tester inserted into the center of the muffin should come out clean. Transfer the muffins to a wire rack to fully cool.

In the meantime, place the butter in a saucepan and melt over medium heat. Cook, stirring frequently, until brown bits form on the bottom and it smells nutty. Remove from heat and set aside.

Combine the sugar and cinnamon in a small bowl and set aside. You're now ready to dip the cooled muffins!

Use tongs to roll the tops of the muffins in browned melted butter, followed by the cinnamon sugar mixture. You can either just roll the top, or if you're feeling decadent (always) roll the whole muffin in the butter, followed by the cinnamon sugar. Transfer the puff to a wire rack and let set.

Eat while warm!