1-Preheat your oven: Start by preheating your oven to 400 degrees Fahrenheit, as this helps the muffins rise properly and develop their soft texture.

2-Whisk together the dry ingredients: 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt, 1 1/4 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg in a large bowl.

3-Prepare buttermilk: In another bowl, prepare 1/4 cup plus 2 tablespoons buttermilk or the substitute, setting it aside for later.

4-Cream butter and sugar: Cream 10 tablespoons softened butter and 1 cup granulated sugar using an electric hand mixer until smooth, which takes about 30 seconds.

5-Add eggs and vanilla extract: Add 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, to create a rich base for your glazed doughnut muffins.

6-Combine flour mixture and buttermilk: Alternate adding the flour mixture and buttermilk in batches, mixing gently with a wooden spoon until just combined the batter should be thick but not overworked.

7-Bake the muffins: Divide the batter into 12 paper-lined muffin cups, filling each about 1/3 cup full, and bake for 15 to 20 minutes until a toothpick comes out clean.

8-Cool the muffins: Let them cool on a wire rack for around 10 minutes before moving on.

9-Prepare the glaze: For the glaze, whisk 1 1/2 cups powdered sugar with 3 tablespoons milk and 1/2 teaspoon vanilla extract in a small bowl.

10-Glaze the muffins: Dip each muffin top into the glaze, rotating to coat evenly and letting the excess drip off.

11-Allow the glaze to set: Allow the glaze to set for 5 to 10 minutes at room temperature for that signature shiny look.