These are pillowy soft cakes of cinnamon sugar goodness. I had a little bit of buttermilk left over from another recipe so I knew that this was the perfect way to use it up. These are best eaten hot from the oven and never fail to elicit many mmm… and ahh… noises.
3/4 cups unsalted butter, room temperature 
3/4 cups sugar
2 eggs
3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt 1/2 teaspoon ground cinnamon
3/4 cup + 1 Tbsp milk
1/8 cup buttermilk
1/4 c melted butter
1/2 c sugar
1/2 tablespoon ground cinnamon
Put rack in middle of oven and preheat to 350 degrees. Grease and flour a standard-size muffin tin.In a large bowl cream the 3/4 cups of butter and 3/4 cups sugar. Beat in eggs, one at a time, until just mixed in.
Into separate bowl, sift together flour, baking powder, baking soda, salt and nutmeg. In 1-cup measure, combine milk and buttermilk.
With a wooden spoon, mix a quarter of the dry ingredients into butter mixture. Then mix in a third of the milk mixture. Continue mixing in remaining dry and wet mixtures alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Scoop enough batter into each muffin tin so that top of batter is even with rim of cup. Bake muffins in preheated oven until firm to the touch, 25-30 to 30 minutes.
Melt remaining 1/4 cup butter for dipping mixture. In bowl, combine remaining sugar and cinnamon. When muffins are just cool enough to handle, remove them from tin, dip into or brush them all over with the melted butter, then roll in cinnamon sugar. Makes 12-14
Shugga P's Gluten Free Goodness 