Preheat oven to 350Â°F. Grease a 30-count mini muffin pan (preferred) or a 12-count standard size muffin pan.
Prepare coating: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty, about 5-7 minutes. Immediately remove from heat and set aside. In a small bowl, combine ⅔ cup sugar and the cinnamon. Set aside as well.
Make the puffs: In a medium bowl, mix together the baking flour, almond flour, baking powder, baking soda, salt and nutmeg. In the bowl of a stand mixer, combine the eggs and granulated sugar. Mix on medium speedy until foamy, about 2 minutes. With the mixer running on low, slowly pour in the coconut oil and vanilla extract. Add the flour mixture and mix to combine, followed by the almond milk/cider vinegar mixture. Mix to fully combine.
Scoop the into prepared muffin cups, filling only ⅔ of the way. Overfilling them will make the puffs spill out of the pan rather than looking like puffs. Bake miniature muffins for 15-17 minutes or standard sized muffins for 22-25 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
After the puffs cool for 3-5 minutes, roll them in the brown butter (or dip the top) followed by the cinnamon sugar. Serve immediately. These are best hot, right out of the oven. Enjoy!