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For the muffins:
24 Tbs. (3 sticks) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:
16 Tbs. (2 sticks) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins
Put a rack in the middle of the oven and heat the oven to 350°F.
In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in.   Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk.   With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.

 

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