Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it with non-stick spray.
Cream together the room temperature butter and vegetable oil until smooth. Mix in the granulated sugar and light brown sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, cinnamon, and salt until evenly mixed.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined.
Spoon a small amount of the batter into each muffin cup, add a teaspoon of your favorite jam or jelly in the center, and top with more batter until the cups are about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean. Let cool in the tin for about 5 minutes before transferring to a cooling rack.
