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Preheat the oven to 350°F.
Arrange a rack in the center of the oven. Lightly grease a 12-cup muffin pan.
In a large mixing bowl, whisk together the flour, baking powder, nutmeg, salt, and baking soda.
In another mixing bowl, whisk together the sugar, sour cream, butter, oil, eggs, and vanilla extract until smooth.
Add the flour mixture to the sour cream mixture, and mix with a silicone spatula just until combined. Don’t overmix.
Divide the batter evenly among the muffin cups. They should be about ¾ full, depending on your pan.
Bake until the tops are lightly golden around the edges and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes.
Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of each muffin to release them from the pan and place them on a wire rack to cool slightly.
As soon as the muffins are cool enough to handle comfortably, about 5 minutes, combine the sugar and cinnamon in a wide shallow bowl.
Working with one muffin at a time, use a pastry brush to coat each muffin with the melted butter.
Place each muffin in the cinnamon-sugar mixture, and turn to coat evenly.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.