Name: Vanilla muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/2 cups (300 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/4 cup (67 g) Butter - Unsalted and softened; 1/4 cup (67 g) Vegetable oil - Sunflower oil; 3/4 cup (170 g) Sugar - extra fine; 2 large eggs - at room temperature; 1/2 vanilla bean; 1 cup and 3 tablespoons (260 ml) buttermilk - (see notes for substitutions); 1 cup and 1 tablespoon (125 g) powdered sugar; 1 tablespoon water; 1/2 vanilla bean or vanilla extract

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Vanilla muffins with a soft moist crumb, rich vanilla flavor, and a simple homemade vanilla glaze.

These vanilla muffins are soft, fluffy, and full of real vanilla flavor, making them perfect for breakfast or an easy sweet snack.

I make this vanilla muffin recipe with buttermilk and vanilla bean for moist muffins that stay tender and finish beautifully with a homemade vanilla glaze.

Why you'll love this recipe

Soft and moist: tender vanilla muffins with a fluffy crumb.
Full of vanilla flavor: simple ingredients with a rich homemade taste.
Finished with vanilla glaze: a sweet topping that makes them even better.

Ingredients you need

Butter: unsalted butter
Vegetable oil
Eggs: large eggs at room temperature.
Sugar: granulated sugar for sweetness.
Vanilla and salt
Buttermilk
Flour: cake flour
Baking powder and baking soda
Powdered sugar: used for the vanilla glaze.
Water: to thin the glaze.

Tips for this recipe

Use room temperature ingredients: helps the batter mix smoothly and bake into soft, fluffy vanilla muffins.
Do not overmix the batter: mix just until combined to keep the muffins light and tender.
Fill the muffin cups fully: this helps create tall bakery-style muffin tops.
Start baking at high heat: the initial high temperature helps the muffins rise quickly and form a nice dome.
Let the muffins cool before glazing: this keeps the vanilla glaze smooth and visible on top.

How to Make Vanilla Muffin

Beat the softened butter, oil, and sugar in a large bowl for about 1 minute until smooth.

Add the eggs and vanilla, then beat again for about 2 minutes until pale and creamy.

Whisk the flour, baking powder, baking soda, and salt in a separate bowl.

Fold the dry ingredients and buttermilk alternately into the batter, mixing gently until thick and just combined.

Preheat the oven to 220°C / 430°F and line a muffin pan with paper liners.

Fill the muffin cups completely with batter.

Bake for 5 minutes at 220°C / 430°F, then reduce the temperature to 180°C / 350°F and bake about 10 minutes more until golden.

Cool the muffins briefly in the pan, then transfer to a wire rack to cool completely.

Mix the powdered sugar, vanilla, and water until smooth to make the glaze.

Brush the vanilla glaze over the cooled muffins before serving.

Serving Suggestions

Enjoy these vanilla muffins warm for breakfast or as a sweet snack.

Drizzle with my vanilla glaze or try a richer chocolate glaze for extra indulgence.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days.

Recipe Variations

Chocolate chip: add chocolate chips to the batter.
Berry muffins: fold in blueberries or raspberries.
Lemon vanilla: add lemon zest for a fresh citrus flavor.
Nutella center: add a spoon of Nutella in the middle before baking.
Cinnamon sugar: sprinkle cinnamon sugar on top before baking.

Recipe Questions

Can I use milk instead of buttermilk?

Yes, mix milk with a little lemon juice or vinegar to make a quick buttermilk substitute.

Can I make these muffins without glaze?

Yes, they are delicious plain or topped with coarse sugar before baking.

How do I keep muffins soft?

Store them in an airtight container once completely cooled to keep them moist.

More Muffin Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Vanilla muffins

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5 from 1 review

Author: Fadela
Total Time: 25 minutes
Yield: 12 muffins

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Description

Recipe for super-soft and moist vanilla muffins with vanilla sugar icing (for 12 muffins)

Instructions

Muffin Batter

In a large bowl, combine and sift together the dry ingredients: flour, baking powder, baking soda, and salt.
In another large bowl, place the vegetable oil, softened butter, and white granulated sugar. Beat with an electric mixer for 2 minutes until you have a smooth mixture.
Add the eggs and the seeds from half of the vanilla bean, and beat for another 2 minutes to incorporate them and achieve a creamy mixture.
Finish by alternately incorporating, using a flexible spatula, the buttermilk and the mixture of dry ingredients in several additions until you have a thick and homogeneous batter.

Baking

Preheat the oven to 220°C (430°F) and prepare a muffin tin with paper liners.
Divide the vanilla muffin batter among the liners, filling them completely.
Bake the vanilla muffins in the middle of the oven for 5 minutes, then lower the oven temperature to 185°C (365°F) and continue baking for about 10 minutes until they are golden brown and cooked through in the center (check for doneness by inserting a toothpick into the center of a muffin; it should come out clean).
Let the muffins cool slightly in the tin before removing them and allowing them to cool completely on a cake rack.

Vanilla Sugar Glaze

Place the sifted powdered sugar in a large bowl, add the seeds from half of the vanilla bean, and the water.
Mix vigorously with a fork until you have a homogeneous, smooth, and fluid glaze (if it seems too liquid, add more powdered sugar, and if it's too thick, add a few drops of water).
Brush the tops of the muffins with the glaze, let it dry a bit, and enjoy!