Preheat oven to 350F. Lightly grease muffin tin with cooking/oil spray.
In a large bowl, beat the sugar and egg together until light in color.
In a small bowl sift the cake flour, baking powder, salt and nutmeg.
Add the dry ingredients into the egg mixture and stir to combine.
Add the oil, buttermilk and vanilla extract.
Stir until just combined being careful not to overmix.
Spoon batter into 12 muffin cups filling ¾ full. Bake 15-18 minutes or until a tester inserted in the center comes out clean.
Once they are done, melt the butter and pour the remaining sugar into a small bowl. Roll one muffin in butter and then the sugar. Repeat with remaining muffins. Allow to cool on a wire rack.
* If you don’t have cake flour, replace 2 tbsp of the flour with cornstarch and sift several times. Asiya sifted 6 times.
**Asiya says she never buys buttermilk. I do from time to time, but sometimes I don’t – this is one of those times – she does it the way I do it – add ¾ tbsp of lemon juice to a measuring cup and add enough milk to make ¾ cup. Allow to sit for 5 minutes. You can also use vinegar though I have never done that.