For the Maple Brown Sugar Donut Muffins

• 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.