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Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON'T over mix).
Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about ⅓ full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.
For the topping, In a small bowl, mix together ⅓ cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.
Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.