1 to 1 1/4teaspoonsground nutmegto taste (I used freshly grated)
2 2/3cupsall-purpose flour
1cupbuttermilkyou can use regular milk
2cupssifted confectioner’s sugar
Set oven to 425F
Cream the butter, oil and sugars together. Add in the eggs, one at a time. Then add the vanilla. Beat well.
Whisk the dry ingredients together, and add them, alternately with the buttermilk, to the butter and eggs. Begin and end with the dry ingredients.
Grease your muffin tin and fill the cups. They will be full.
Bake for 15-17 minutes, just until a toothpick inserted in the center comes out clean. Don’t over bake.
Remove the muffins from the pan and cool on a rack.
Dip the cooled muffins, top down, into the glaze, swirling it around a bit to insure you get a good coating. Set them back on the rack. After you’ve dipped all the muffins, go around and dip them a second time.
To make the glaze, heat the milk in a small saucepan and then, off the heat, add the extract and sugar, whisking into a smooth glaze.
https://theviewfromgreatisland.com/glazed-buttermilk-doughnut-muffins/ January 24, 2013