Ingredients
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 cups flour
1 cup milk
Glaze:
3 tbsp. butter, melted
1 cup powdered sugar
3/4 tsp. vanilla
2 tbsp. hot water
Recipe
Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray. In a large bowl or a bowl of a stand mixer (with paddle attachment), beat together butter, oil and sugars until smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternating with milk (beginning and ending with flour) until thoroughly combined. Spoon batter into cups, dividing equally, and smooth the tops. Bake until muffin tops are a pale golden and springy to the touch (15 to 17 minutes), rotating halfway through baking time. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, in a medium bowl mix together melted butter, powdered sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden again.
