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For the muffins:
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1. Preheat the oven to 425u00b0F. Lightly grease a standard 12-count muffin tin, or line it with paper muffin cups.
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2. In a large bowl cream together the butter, vegetable oil and sugars until smooth. Then add the eggs one at a time, beating to combine.
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3. Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate.
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4. Add the flour into the butter mixture along with 1 cup of milk and stir to combine.
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5. Distribute the batter evenly into the prepared pan, filling the wells nearly full.
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6. Bake 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. Remove the pan from the oven and allow the muffins to cool while you prepare the glaze.
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For the glaze:
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1. In a medium bowl, mix together the melted butter, icing sugar, spices, vanilla and milk. Whisk until smooth.
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2. When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze. Then set them on a sheet of parchment and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
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3. Enjoy with a hot beverage. Store muffins in an airtight container for up to a week.
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Recipe adapted from: My Baking Addiction
