• Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray it well with nonstick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
• Pour the wet ingredients into the dry ingredients. Stir just until no large lumps remain. The batter will be somewhat thin.
• Divide the batter evenly among the muffin cups, filling each about two-thirds full.
• Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool.

Maple Dunk Glaze

• In a wide, shallow bowl, whisk together the confectioners' sugar, melted butter, maple syrup, maple extract, and salt. Add the hot water, 1 tablespoon at a time, until the glaze is smooth and about as thick as honey.
• Hold a muffin by the bottom and dunk the top into the glaze. Lift it out and let the excess glaze drip back into the bowl. Place the muffin on a wire rack.
• Let the first coat of glaze set for 10 to 15 minutes. For a thicker glaze, dunk the muffins a second time. Let the glaze set for about 30 minutes, or until shiny and dry to the touch.