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Ingredients
Muffins
1/4 Cup butter, room temperature
1/3 Cup vegetable oil
1/2 Cup white sugar
1/3 Cup brown sugar
2 Eggs
1 1/2 Teaspoons baking powder
1/4 Teaspoon baking soda
3/4 Teaspoon nutmeg
1 Teaspoon cinnamon
3/4 Teaspoon salt
1 Teaspoon vanilla extract
2 2/3 Cups flour
1 Cup milk
Glaze
2 Tablespoons butter, melted
1 Cup powdered sugar
3/4 Teaspoon vanilla
2 Tablespoons hot water
Instructions
Preheat oven to 425�F and line 12 muffin cups with liners.
In a large bowl, beat the butter, oil and both sugars with a wooden spoon until smooth. Beat in eggs, one at a time. Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.
Switch to a rubber spatula and stir in 1 cup of flour just until combined. Add 1/2 cup of milk and stir just until combined. Add another 1cup of flour and stir just until combined. Add the remaining 1/2 cup of milk and stir just until combined. Add remaining 2/3 cup of flour and stir just until combined. Do NOT over mix any of these steps. If you over mix, your muffins will not dome well and will be tough.
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.
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.
Makes 12 muffins