In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in raspberries.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean and tops are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Melt the remaining butter. In a small bowl, combine cinnamon and remaining sugar. Dip muffin tops in butter, then roll in cinnamon-sugar. Serve warm.