Preheat 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 vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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. NOTE here I actually checked them at 13 minutes and they were done (as for my oven) So make sure you check them before the 15 minutes.
Remove them from the oven, and let them cool for 5 to 10 minutes before you glaze, if they are hot glaze will just melt away.
FOR THE GLAZE
To make the glaze
In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
THIS SEEMS LIKE SO MANY INGREDIENTS AND STEPS, BUT IT IS ACTUALLY VERY VERY EASY TO MAKE THIS. I ACTUALLY HESITATED TO MAKE THIS RECIPE BUT I WENT FOR IT AND I AM GLAD I DID. ONCE YOU HAVE ALL YOUR INGREDIENTS TOGETHER IT IS SMOOTH SAILING FROM THERE.