Let’s bake these comforting muffins:

1. Preheat Oven and Prepare Muffin Tin:

• Preheat oven to 350°F (175°C).
• Grease a standard 12-cup muffin tin well, or line it with paper liners.

2. Combine Dry Ingredients:

• In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, salt, and ground nutmeg until well combined.

3. Combine Wet Ingredients:

• In a separate medium bowl, mix together the milk, beaten egg, 1/3 cup melted butter, and vanilla extract.

4. Combine Wet and Dry (Do Not Overmix!):

• Pour the wet ingredients into the bowl containing the dry ingredients.
• Stir just until moistened. The batter should be a bit lumpy – do not overmix! Overmixing develops gluten and makes muffins tough.

5. Fill Muffin Cups:

• Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.

6. Bake:

• Bake for 20-25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean.

7. Prepare Topping:

• While the muffins are baking (or just after they come out), prepare the topping. In a small bowl, mix together the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
• Melt the 1/4 cup of butter in another separate small, relatively shallow bowl (wide enough to dip a muffin top).

8. Apply Topping (While Muffins Are Warm):

• When the muffins are done baking, let them cool in the pan for just a minute or two until you can handle them.
• While they are still warm, remove them one by one from the pan.
• Immediately dip the entire top surface of each warm muffin first into the bowl of melted butter.
• Then, immediately dip the buttered top into the cinnamon-sugar mixture, pressing gently and rolling slightly to coat it generously.
• Place the finished muffins on a wire rack to cool completely (or enjoy warm!).

The warm muffin helps the topping adhere beautifully