Brown the butter in a saucepan over medium-low heat. Make sure you stir occasionally.

Powder the erythritol and whole clove twig (if you're using pre-ground clove, skip the twig) in a spice grinder, then mix all dry ingredients together.

Once butter is browned, cool completely. Add all wet ingredients (including browned butter) to a bowl and mix using an electric mixer.

Sift 1/2 dry ingredients into the wet ingredients, then mix. Repeat again until the dough is formed. Preheat oven to 350F.

Divide dough out between 12 silicone cupcake molds. Bake for 20-25 minutes or until edges are browned.

Melt 1/4 cup butter in saucepan, then combine the cinnamon and sweetener of your choice.

Dip cooled muffins into butter, then into cinnamon "sugar" mixture. It's recommended you only cover the tops of the muffins.