Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with paper liners.

Peel, core, and dice medium-sized apples into ¼-inch pieces.

In a mixing bowl, combine granulated sugar with fresh ground cinnamon and nutmeg. Add the diced apples and toss gently until evenly coated.

Unroll the refrigerated crescent rolls and separate them into triangles. Brush each triangle with melted unsalted butter.

On the wide end of each triangle, place about one tablespoon of the spiced apple mixture and roll tightly.

Arrange the rolled muffins seam-side down in the prepared muffin tin.

Brush the tops of the rolled muffins with the remaining melted butter.

Bake the muffins for 12-15 minutes until puffed and golden brown.

Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack.