Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Spray the inside of the cavities in the muffin tin generously with cooking spray.
Make the dry mix. In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt.
Make the wet mix. In a large bowl, mix together the maple syrup, melted Maple Me Crazy™ Butter Spread, eggs, and buttermilk.
Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.
Assemble the muffins. Use a 1 ½-Tablespoon or 3-Tablespoon cookie dough scoop to fill each cavity with 3 generous Tablespoons of the batter.
Bake the muffins. Bake for 18 to 20 minutes, or until the muffins are domed and a skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 5 minutes, then turn the muffins out onto the rack to cool slightly.
Make the coating. While the muffins are cooling, make the coating. Pour the melted Maple Me Crazy™ Butter Spread into a shallow bowl. In another shallow bowl, whisk together the brown sugar, granulated sugar, and maple sugar.
Assemble the muffins. Quickly brush the top and sides of a muffin with the melted Maple Me Crazy™ Butter Spread. Immediately sprinkle with the sugar coating to coat completely and place on a wire rack. Repeat with the remaining muffins.
Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.