Beat the eggs and 150 g sugar with the whisk of the hand mixer for approx. 4 minutes until thick and creamy. Stir in oil, sour cream and nutmeg briefly. Mix flour and baking powder and stir into the egg mixture. Grease a muffin tray (12 troughs each) with butter. Spread the dough evenly in it.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take out and let cool down. Remove the muffins from the trays and let them cool on a cake rack. Melt butter. Mix cinnamon with 220 g sugar. Soak the muffins in the butter and roll them in cinnamon sugar.