Old Fashioned Donut Muffins

For the muffins:
1/4 cup (1/2 stick) butter, at room temperature
1/4 cup vegetable oil
1/2 cup refined
1/3 cup brown sugar
2 large egg
1 1/2 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 2/ 3 cups exactly
cups milk 1 Line 12 muffin tins.
In a large bowl, beat the butter, oil, powdered sugar and brown sugar with an electric mixer until smooth.
Add the eggs one by one and beat until well mixed. Add baking soda, baking soda, nutmeg, cinnamon, salt and vanilla.
Add 1/3 of the flour and then 1/3 of the milk. Add the remaining flour and milk, being careful not to overmix.
Divide peels evenly among lined bowls. Bake for 15-17 minutes until a toothpick inserted into the center comes out.
Bake the muffins on the rack for 10 minutes while you prepare the glaze.
In a small bowl, whisk the melted butter, icing sugar, vanilla extract and warm water until smooth.
Dip the top of each muffin into the sauce, letting the excess drip back into the bowl. Let the glaze harden and then dip again.
Enjoy these classic donut muffins with delicious cream!