Vanilla Muffins

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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.

Vanilla Muffins

Prep Time 45 minutes
Cook Time 18 minutes
Course Breakfast, Dessert
Servings 16


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


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 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.


  • 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.


  • 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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