Preheat oven to 220°c and line 12 muffin cups with liners. In a large bowl, beat with a wooden spoon the butter, oil and both sugars until smooth. Beat in eggs, one at a time. Add the baking powder, baking soda, cinnamon, salt and vanilla.
Add flour and milk alternatively until well combined.Donot over mix it
Divide the batter evenly between the 12 muffin cups. They will be quite full. Bake for 15-17 minutes until the tops are springy to the touch.
Cool for 10 minutes on a rack before glazing.
Beat together all the ingredients for the glaze, then dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl. Allow the first glaze layer to harden, then dip them once more.