Ingredients
Scale
- For the Muffins:
- 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 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- For the Glaze:
- 3 tablespoons butter; melted
- 1 cup confectioners’ sugar; sifted
- 1/2 teaspoon vanilla
- 2 tablespoons hot water
- Sprinkle of cinnamon
Instructions
- Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. In a separate bowl, mix baking powder, baking soda, nutmeg, cinnamon, salt together. In a 2 cup measuring cup, add milk and vanilla. With mixer on low speed, stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
- Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. 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 muffin tin for 5 minutes, then transfer to wire rack and cool before glazing.
- To make the glaze, In a medium bowl mix together the melted butter, confectioners’ 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 then serve.