INGREDIENTS
- 1/4 C butter, room temperature
- 1/3 C vegetable oil
- 1/2 C white sugar
- 1/3 C brown sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp nutmeg
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 2/3 C flour
- 1 C milk
Glaze
- 2 Tb butter, melted
- 1 C powdered sugar
- 3/4 tsp vanilla
- 2 Tb hot water
INSTRUCTIONS
1. Preheat oven to 425 degrees and line 12 muffin cups with liners. In a large bowl, beat with a wooden spoon the butter, oil and both sugars until smooth. Beat in eggs, one at a time. Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.
2. Switch to a rubber spatula and stir in 1 C of flour just until combined. Add 1/2 C of milk and stir just until combined. Add another 1C of flour and stir just until combined. Add the remaining 1/2 C of milk and stir just until combined. Add remaining 2/3 C of flour and stir just until combined. Do NOT over mix any of these steps. Under mixing is better than over mixing!!! If you over mix, your muffins will not dome well and will be tough.
3. Divide the batter evenly between the 12 muffin cups. They will be quite full. Bake for 15-17 minutes until the tops are springy to the touch. Allow them to cool for a few minutes before removing them from the pan. Cool for 10 minutes on a rack before glazing.
4. Beat together all the ingredients for the glaze, then dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl. Allow the first glaze layer to harden, then dip them once more.
This article and recipe adapted from this site