Glazed Cake Donut Muffin Recipe

We have a tradition celebrating the weekend starting on Friday with morning treats. These muffins are more dense than traditional muffins making the whole house smell like fall with hints of nutmeg and cinnamon. YUM! Enjoy.  *Free Autumn printable in next post or find it in the “printables” section. 
For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick butter oil spray. 
2) Cream together the butter, vegetable oil, and sugars till smooth in a medium bowl.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour. Make sure everything is combined. 
6) Using an ice cream scoop (my preferred method), spoon the batter evenly into the prepared pan, filling the cups nearly full. These babies don’t rise a whole lot like traditional muffins. 
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
9) Combine milk, extract and powdered sugar for glaze. Adjust milk amount depending on how thick you like your glaze.
10) Dip each muffin into glaze or drizzle glaze across the top. Dipping is quicker. ;)
11) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Yield: 12 muffins.

(Adapted from King Arthur Flour)