For the muffins

1. Preheat oven to 425 F (220 C) and line 12 muffins cups with paper liners.
2. In a large mixing bowl, cream together butter, oil, and both sugars with an electric mixer until smooth.
3. Add eggs one at a time, beating until combined.
4. Add baking powder, baking soda, all the spices, and the vanilla, and mix on low until well combined.
5. Turn your mixer as low as it will go and add the flour and milk alternately, starting and ending with flour. Mix until just combined.
6. Scoop your batter into your waiting muffin pan, filling each one almost to the top. Bake for 15-17 minutes. Your muffins will be lightly golden brown and a toothpick will come out clean. And they'll smell completely amazing.

For the glaze

1. Combine all ingredients in a small mixing bowl and whisk until smooth.
2. Give your muffins about five minutes to cool after they've come out of the oven, then dip each one in the glaze. Place them on a rack over a cookie sheet to catch any drips. Let them hang out for about ten minutes to let the first layer of glaze set, then dip them all again.
3. Serve warm and store any leftovers in an airtight container. Ten seconds in the microwave never hurt a leftover muffin.