Servings: 12 muffins
Calories: 200kcal
Cost: $8 - $10
Equipment
- Electric mixer
- Large mixing bowl
- 12-cup muffin tin
- Paper liners
- Wire rack
Ingredients
- 1/4 cup butter at room temperature
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 2/3 cups flour
- 1 cup milk
Instructions
- Preheat your oven to 425F and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, beat together the butter, vegetable oil, and both sugars until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Add the baking powder, baking soda, nutmeg, cinnamon, and salt to the wet ingredients, then stir in the vanilla extract.
- Alternate adding 1/3 of the flour and 1/3 of the milk to the mixture, mixing until just combined.
- Divide the batter among the lined muffin cups, filling each about 3/4 full. Bake for 15-17 minutes or until a toothpick comes out clean.
- While the muffins cool for 10 minutes, prepare the glaze by mixing melted butter, powdered sugar, vanilla, and hot water until smooth. Dip the tops of each muffin in the glaze, allowing excess to drip off, and let them set.
Notes
Make sure all ingredients are at room temperature for a smoother batter. For enhanced flavor, try using buttermilk instead of regular milk. Don't skip the resting time; it helps the glaze adhere better to the muffins. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. For variations, consider adding chocolate chips or dried fruit to the batter for extra flavor.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 150IU | Calcium: 50mg | Iron: 1mg
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