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Vanilla Muffins with Vanilla Glaze Recipe

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These classic vanilla muffins are soft, moist, and bursting with vanilla flavor. Perfect for breakfast or a sweet snack, they feature a tender crumb topped with an optional sweet vanilla glaze or crunchy coarse sugar. Made with simple pantry ingredients, they're easy to whip up in under 40 minutes and yield a dozen delicious muffins that everyone will love.

Ingredients

Muffins

  • 2 cups (250 g) all-purpose flour (spooned and leveled, or use weight measurement)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (215 g) granulated sugar
  • 3/4 cup (177 ml) milk
  • 1/2 cup (118 ml) neutral oil (canola, vegetable, grapeseed, etc.)
  • 2 large eggs
  • 1 tablespoon vanilla bean paste
  • Coarse sugar crystals (optional, for topping)

Vanilla Glaze (optional)

  • 1 cup (110 g) powdered sugar
  • 1 1/2 - 2 tablespoons milk
  • 1 teaspoon vanilla bean paste
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure it's hot and ready for baking your muffins.
  2. Prepare Muffin Tin: Line a 12-cup muffin tin with cupcake liners or generously grease each cup to prevent sticking. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  4. Combine Wet Ingredients: In a large bowl, whisk together the eggs, milk, neutral oil, granulated sugar, and vanilla bean paste until the mixture is smooth and well combined.
  5. Mix Batter: Slowly add the dry ingredients to the wet ingredients. Gently whisk just until all the flour is moistened; it's okay if the batter has a few lumps. Avoid overmixing to keep muffins tender.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups. If you opt out of glazing, sprinkle about 1 teaspoon of coarse sugar on top of each muffin for a crunchy topping (optional).
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are firm on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool Muffins: Let muffins cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely to room temperature.
  9. Make Vanilla Glaze: While muffins are cooling, whisk together the powdered sugar, vanilla bean paste, and a pinch of salt in a small bowl. Gradually drizzle in 1 1/2 tablespoons of milk, whisking until smooth. Adjust consistency by adding more milk a few drops at a time if too thick or more powdered sugar if too thin.
  10. Glaze Muffins: Once muffins are fully cooled, dip the tops into the glaze, allowing excess to drip back into the bowl. Place muffins upright to set.
  11. Set Glaze: Let the glazed muffins sit uncovered for 30 minutes to 1 hour until the glaze hardens. Store glazed muffins loosely covered for up to 1 day. Unglazed muffins can be stored in an airtight container for 2-3 days or frozen for up to 3 months.

Notes

  • Do not overmix the batter to keep the muffins tender; lumps are fine.
  • Coarse sugar topping is optional but adds a lovely crunch if you skip the glaze.
  • Adjust glaze consistency carefully with milk or powdered sugar for best results.
  • Muffins freeze well; wrap tightly to preserve freshness.

Find it online: https://recipeplenty.com/vanilla-muffins-with-vanilla-glaze-recipe/