• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
• Add the almond flour, monkfruit sweetener, baking powder, and salt to a mixing bowl. Mix to combine.
  2 ½ cups almond flour, ½ cup monk fruit sweetener, 1 ½ teaspoons baking powder, ¼ teaspoon salt
• In another large bowl, whisk together the melted butter, sour cream, almond milk, eggs, vanilla extract, cinnamon, and nutmeg.
  ¼ cup butter, ¼ cup sour cream, ⅓ cup almond milk, 3 large eggs, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, pinch of nutmeg
• Fold the dry ingredients into the wet ingredient mixture. Mix well, making sure there are no lumps.
• Divide the batter evenly between the muffin cups and bake them for about 25 minutes, or until a toothpick inserted comes out clean.

To make the cinnamon-sugar topping:

• In a small bowl, combine ½ cup monkfruit sweetener and cinnamon.
  2 tablespoons monk fruit sweetener, ½ teaspoon ground cinnamon
• In a separate small bowl, melt the butter.
  ¼ cup butter
• Once the muffins are baked, let them cool. Then, remove the muffin liners, dip each muffin in the melted butter, and coat them in the cinnamon and sweetener mixture.
• Store leftover muffins in an airtight container for up to 4 to 5 days.