INGRÉDIENTS
For the muffins:
1/4 cup (1/2 stick) butter, at room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup flour
1 cup milk.
For the glaze:
3 tablespoons butter, melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water.
Preparation
Preheat oven to 425°F and line 12 muffin tins with liners.
In a large bowl, beat together the butter, oil, and both sugars with an electric mixer until smooth.
Beat in eggs, one at a time. Add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Stir in 1/3 of the flour, followed by 1/3 of the milk. Repeat with remaining flour and milk, taking care not to overmix.
Divide batter evenly between the lined muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-17 minutes.
Cool for 10 minutes on wire rack while you make the glaze.
In a small bowl, mix together the melted butter, powdered sugar, vanilla, and hot water until smooth.
Dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl. Allow glaze to harden, then dip once more. Enjoy!
