Old Fashioned Muffins

Old Fashioned Muffins

1/4 cup butter, room temp

1/4 cup canola oil

1/2 cup sugar

1/3 cup brown sugar

2 eggs

1 1/2 tsp baking powder

1/4 tsp baking soda

3/4 tsp ground nutmeg

1 tsp cinnamon

3/4 tsp salt

1 tsp vanilla extract

2 2/3 cups flour

1 cup milk (I used lactose free milk)

Glaze (the best part)

3 TBS butter, melted

1 cup powdered sugar, sifted

3/4 tsp vanilla extract

2 TBS hot water


Preheat oven to 425F. Line 12 muffin cups with muffin liners or spray with nonstick spray.

 **I used muffin liners...it got a bit messy when it came to glazing time and I think next time I will try them without liners**

In a large bowl beat butter, oil, sugar and brown sugar until creamy and smooth. Beat in one egg at a time. Turn mixer on low speed and add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla extract mix until just combined. Slowly add flour into mixture alternately with milk. Stir just until combined, DO NOT OVERMIX.

Spoon batter into cups, filling them (they rise but not crazy out of control). There is enough batter for exactly 12 filled muffin cups. Smooth batter before baking.

Bake 15-17 mins, rotate halfway through bake time.

Cool muffins 5 minutes in muffin pan before removing to cool. Cool 10 minutes before glazing.

Meanwhile while muffins are cooling prepare the glaze.

To make the glaze whisk glaze ingredients together until the mixture is smooth. 

Dip muffins into glaze, let the first dip set and then re-dip again.

Muffins taste great warm and will be keep at room temp for 1 day.....but I bet you won't even need to keep them that long!