• Preheat your oven to 400 degrees Fahrenheit and line a jumbo muffin pan (6-cavity) or standard 12-cavity muffin pan with parchment liners (or grease it using butter).

To Make Brown Butter:

• Using a saucepan on medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.
• Once done, remove from heat and let cool for a few minutes before refrigerating it so that it is MOSTLY cooled, about 10 minutes.

Muffins:

• In a large bowl, combine the flour, baking soda, spices, and salt, whisking them together.
• In a separate bowl, combine the cooled brown butter, vanilla, eggs, milk, and maple syrup, whisking together until well combined.
• Combine the wet ingredients into the dry ingredients and using a spatula, stir everything together until well combined. **NOTE: Batter will be THICK. It's OK!**
• Scoop batter into the prepared muffin pan until everything is filled.
• Bake for 18-20 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
• Once done, remove muffins from oven and let them cool for a bit (about 5 minutes) before removing them from the muffin pan to cool completely.

To Make Maple Glaze:

• In a small pot on medium-high heat, add the maple syrup, vanilla extract, and cinnamon and stir frequently until mixture begins to bubble. Remove from heat and let cool sliggtly for 1-2 minutes.
• Carefully pour into a small mixing bowl and slowly add powdered sugar, whisking consistently until fully smooth and lump-free. Add glaze to a piping bag and drizzle unto cooled muffins.
• Serve with your favorite breakfast juice, tea, or coffee.
• Bon Appetit!