Preheat oven to 375 degrees. Spray a 24 count mini muffin pan with cooking spray.

In a medium bowl, mix 1/4 cup melted butter and both sugars, whisk until well combined. Next, whisk in the milk until smooth, set aside.

Mill the wheat berries into a medium bowl. To the bowl of flour, add nutmeg, baking powder and salt, whisk together.

Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined and no dry streaks of flour are remaining.

With a small cookie scoop or spoon, divide the batter among the mini muffin cups. Bake for 10-12 minutes, until a toothpick comes out clean. While the mini muffins are baking, melt 3 tablespoons butter in a small bow, set aside. In a separate small bowl, combine 1/2 cup sugar and 1 1/2 teaspoons cinnamon, set aside.

When the donut mini muffins are out of the oven, let them sit for 5 minutes in the pan. Carefully remove them one at a time, dipping the top into the butter and tossing the entire mini muffin in the cinnamon/sugar mixture to coat. If they are coming right out of the pan there is enough moisture on the bottom to hold the cinnamon sugar mixture on and you shouldn't have to dunk the whole mini muffin in butter, just the top. Repeat with all the mini muffins and transfer to a metal rack to cool completely.