Vanilla Muffins

Posted on June 23, 2025

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Hey everyone! Let’s make some delightful Vanilla Muffins. They’re fluffy, soft, and come with a sweet vanilla glaze on top. This recipe is quick and easy—ready in under an hour!

Tips for Perfect Vanilla Muffins

  • Don’t overmix the batter; it can make the muffins tough.
  • Infusing the milk with vanilla beans is optional but adds a wonderful flavor.
  • You can swap out regular milk for buttermilk if you prefer.
  • Substitute sour cream with yogurt if needed.
  • Letting the batter rest for 30 minutes or more in the fridge can give the muffins a better rise.
  • Start baking at a high temperature and then reduce the heat to finish.

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Vanilla Muffins

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  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 16 1x
  • Category: Breakfast, Dessert

Ingredients

Scale

For the Muffins:

  • 1 cup milk
  • 1 vanilla bean (or substitute with vanilla extract)
  • 6 tablespoons melted unsalted butter
  • 1/4 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar

For the Topping:

  • 1/3 cup coarse sugar

For the Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 vanilla bean or 1/4 teaspoon vanilla extract


Instructions

Preheat and Prep:

  1. Preheat your oven to 425°F.
  2. Grease or line 16 muffin tins with baking liners.

Infuse the Milk (Optional):

  1. Pour the milk into a small saucepan.
  2. Split the vanilla bean and scrape the seeds into the milk, adding the pod too.
  3. Bring to a boil, then remove from heat as bubbles appear. Let it cool, then remove the pod.
  4. If using vanilla extract, skip heating the milk and add it directly in the next step.

Make the Batter:

  1. In a bowl, mix the cooled milk, melted butter, vegetable oil, sour cream, eggs, and vanilla extract.
  2. In another bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Combine the wet and dry ingredients, mixing until just combined—don’t overmix!
  4. Fill the muffin tins about 3/4 full with batter and sprinkle with coarse sugar.

Bake:

  1. Bake at 425°F for 7 minutes.
  2. Reduce the temperature to 350°F and bake for another 12-15 minutes until golden brown. A toothpick should come out clean.

Glaze:

  1. Mix powdered sugar, milk, and vanilla in a small bowl until smooth.
  2. Drizzle over cooled muffins.

Serve and Store:

  1. Enjoy the muffins fresh, or store in an airtight container.
  2. Keep in the fridge for up to 4 days or freeze for up to 2 months. To thaw, leave at room temperature for an hour or overnight in the fridge. Reheat in a microwave or oven if desired.

Notes

  • Vanilla Options: Use vanilla extract or paste if you don’t have vanilla beans.
  • Infused Milk: If not using vanilla beans, skip heating the milk.
  • Variations: Add 1/2 cup of chocolate chips or fresh/frozen berries for extra flavor.
  • Substitutions: Use Greek yogurt instead of sour cream if preferred. You can also substitute milk with buttermilk.

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