Photo and Recipe by: Sopistiche
- 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 ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- 2-3 slices of crunchy bacon, crumbled
- Speculoos spread
Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beat to combine.
Stir in the baking powder, baking soda, nutmeg, cinnamon, 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 toothpick inserted into the middle of one of the center muffins comes out clean.
Cook and crumble bacon while muffins are baking.
Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them.
While they're cooling, melt Speculoos Spread for the glaze (this is easily done in the microwave).
Dip muffins in Speculoos and sprinkle bacon crumbles on top. Place muffins in freezer for a few minutes to solidify Speculoos glaze.
Serve warm, or cool on a rack. Wrap airtight and store leftovers in the refrigerator.