French Breakfast Puff

Preheat the oven to 350°F (175°C) and lightly grease a standard 12-cup muffin tin with butter or nonstick spray.
In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, nutmeg, and salt until well combined.
In a separate large bowl, beat the softened butter and egg together until smooth. Gradually add the milk and mix until fully incorporated.
Add the dry ingredients to the wet ingredients and stir gently until just combined. The batter should be thick but smooth, with no dry streaks remaining.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until the puffs are lightly golden and a toothpick inserted into the center comes out clean.
While the puffs are baking, mix the remaining 1/2 cup sugar and cinnamon in a small bowl. Place the melted butter in another bowl. Immediately after removing the puffs from the oven, let them cool for 2-3 minutes, then carefully remove them from the tin. Dip the top of each puff into the melted butter, then roll it in the cinnamon sugar mixture to coat evenly.
Serve the puffs warm, enjoying their tender, slightly crisp texture and sweet, spiced topping.