1/4 C butter, softened 1/4 t baking soda
1/4 C vegetable oil 3/4 t nutmeg
1/2 C sugar 1 t cinnamon
1/3 C brown sugar 3/4 t salt
2 eggs 1 t vanilla
1 1/2 t baking powder 2 2/3 C flour
1 C milk
3 T butter, melted
3/4 t vanilla
1 C powdered sugar
2 T hot water
Preheat oven to 425. Line muffin pan with paper liners. In the bowl of a stand mixer, beat butter, vegetable oil and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir in flour alternately with milk until thoroughly combined. Spoon batter into 12 muffin cups and smooth tops. Bake until tops are pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in the tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze, in a medium bowl mix together the melted butter, sugar, vanilla and hot 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.
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