Step 1

Preheat oven to 375 degrees and line 12 muffin cups with liners.

Step 2

Mix with a wooden spoon the butter, oil and both sugars until smooth.

Step 3

Beat in eggs, one at a time.

Step 4

Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.

Step 5

Fold in about 1/3 of the flour using a rubber spatula and stir just until combined.  Add about 1/2 of the milk and stir just until combined.  Add another 1/3 of the flour and stir just until combined.  Add the remaining 1/2  of the milk and stir just until combined.  Add remaining flour and stir just until combined.  Do NOT over mix any of these steps.  Under mixing is better than over mixing!!!  If you over mix, your muffins will not dome well and will be tough.

Step 6

Divide the batter evenly between the 12 muffin cups.  They will be quite full.  Bake for 17-19 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.

Step 7

Beat together all the ingredients for the glaze. 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.