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Heat the oven to 375°. Butter the bottoms (only) of a standard 12-cup muffin tin and set aside.
To a large mixing bowl, add the flour, sugar, baking powder, salt, and nutmeg and whisk together.
In a medium-size bowl, add the egg and whisk until frothy. Add in the milk, melted and cooled butter, and vanilla extract and continue whisking until blended.
Make a well in the dry ingredients and pour in the wet ingredients.
With a spatula or wooden spoon, mix the batter just until it's just evenly blended, then scoop it evenly into the muffin pan.
Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes.
Remove from the oven and let cool for approximately 5 minutes or until cool enough to handle, then remove the muffins from the pan.
While the muffins are cooling, prepare the topping by mixing the sugar and cinnamon in a small bowl.
In a small microwave safe bowl, melt the butter and set next to the cinnamon sugar mixture.
Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top.