Preheat the oven to 350F.
Lightly brush the holes of your muffin pans with vegetable oil. I used two pans with a capacity of 2 and 1/8 oz. per hole.
Sift the flour, sugar, baking powder, salt and nutmeg into a mixing bowl.
Add the egg, milk and melted butter. Stir just until moistened. Twelve strokes should do it. Yes, I counted. The batter will be lumpy. That’s how it should be.
Using an ice cream scoop, fill the holes of the muffin pans with the batter.
Bake at 350F for 12 to 20 minutes depending on the size of the holes of the muffin pans.
The muffins will look pale when they come out of the pan. If you did the batter right, they should be very well risen. Cool for about five minutes.
If you oiled the holes of the muffin pans, you can just lift out the muffins without any problem.
Dip each muffin in the melted butter. The top AND sides for maximum deliciousness.
Then roll in the cinnamon sugar.
And you have your delicious sugar and cinnamon muffins.