Cinnamon Brown Butter Breakfast Puffs

Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty. Remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.

Prepare puffs: Whisk flour, baking powder, baking soda, salt, and nutmeg together in a medium bowl and set aside.

In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined.

Mix in 1/3 of the flour mixture, followed by 1/2 of the buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.

Spoon into prepared muffin cups, filling only 3/4 of the way. Bake standard-sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes.

When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.

As soon as you feel you’re able to pick one up, roll the top and upper edges in the browned butter. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. Transfer puff to wire rack to set.