Cinnamon crusted doughnut muffins

I made these this afternoon and thought why not throw together a ham and cheese omelet and make it dinner. They were really good and since I've been craving an old fashioned coffee cake type doughnut these were perfect!
Next time I think I'm going to try making them in the mini cupcake pan and using a crumb topping* instead of dipping them in butter and rolling them in the cinnamon sugar. I'll let you know how they turn out.

Makes 12
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup oil
3/4 cup granulated sugar
1 egg
3/4 cup milk

For the Cinnamon Sugar Topping:

1/4 cup butter, melted
1/3 cup granulated sugar
1 Tablespoon cinnamon

-Preheat the oven to 350º. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
-In a separate, large bowl, combine oil, sugar, egg and milk.
-Add dry ingredients and stir only to combine.
-Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.

Bake at 350 degrees for 15-20 minutes.

-Run a knife around the sides of the muffin and shake them out of the pan while still hot.
-Melt the butter in a bowl.
-Combine the white sugar with the cinnamon in another bowl.
-Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

*For crumb topping instead of cinnamon sugar topping:
Mix together 1/3 cup brown sugar, 2 tablespoons flour and 1/8 tsp ground cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.
Sprinkle topping over muffins.