Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners or spray with nonstick baking spray.

In a large bowl, whisk together the sugar and egg until the mixture is light and creamy. This step gives your muffins a soft and fluffy texture.

Add the flour, baking powder, salt, and ground nutmeg to the sugar and egg mixture. Stir until just combined.

Tip: Don’t overmix the batter or your muffins may turn out dense.

Pour in the vegetable oil, milk, and vanilla extract. Stir until the batter is smooth. It will be fairly loose, which is perfect for moist muffins.

Spoon the batter into the prepared muffin cups, filling each about ⅔ full. This will help them rise beautifully without overflowing.

Bake the muffins for 15–18 minutes, or until a toothpick inserted into the center comes out clean. The tops should be just lightly golden.

Let the muffins cool in the tin for 5 minutes. While they’re still warm, brush the tops with melted butter. Then roll or dip each one in the cinnamon-sugar mixture until evenly coated.

Tip: Coating them while warm helps the sugar mixture stick better and gives that authentic doughnut-like finish.

Enjoy your muffins warm, or let them cool completely and store in an airtight container for up to 3 days.