Preparation:
- Preheat the oven to 425°F (220°C) 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 the eggs, one at a time. Add the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract, and mix well.
- Stir in 1/3 of the flour, followed by 1/3 of the milk. Repeat with the remaining flour and milk, taking care not to overmix.
- Divide the batter evenly between the lined muffin cups. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes on a wire rack while you make the glaze.
- In a small bowl, mix together the melted butter, powdered sugar, vanilla extract, and hot water until smooth.
- Dip the top of each muffin into the glaze, allowing the excess to drip back into the bowl. Let the glaze harden, then dip the muffins once more. Enjoy!
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