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.
Vanilla Muffins
- 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:
- Preheat your oven to 425°F.
- Grease or line 16 muffin tins with baking liners.
Infuse the Milk (Optional):
- Pour the milk into a small saucepan.
- Split the vanilla bean and scrape the seeds into the milk, adding the pod too.
- Bring to a boil, then remove from heat as bubbles appear. Let it cool, then remove the pod.
- If using vanilla extract, skip heating the milk and add it directly in the next step.
Make the Batter:
- In a bowl, mix the cooled milk, melted butter, vegetable oil, sour cream, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Combine the wet and dry ingredients, mixing until just combined—don’t overmix!
- Fill the muffin tins about 3/4 full with batter and sprinkle with coarse sugar.
Bake:
- Bake at 425°F for 7 minutes.
- Reduce the temperature to 350°F and bake for another 12-15 minutes until golden brown. A toothpick should come out clean.
Glaze:
- Mix powdered sugar, milk, and vanilla in a small bowl until smooth.
- Drizzle over cooled muffins.
Serve and Store:
- Enjoy the muffins fresh, or store in an airtight container.
- 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.
