Muffin Batter

1. In a large bowl, combine and sift together the dry ingredients: flour, baking powder, baking soda, and salt.
2. 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.
3. 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.
4. 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

1. Preheat the oven to 220°C (430°F) and prepare a muffin tin with paper liners.
2. Divide the vanilla muffin batter among the liners, filling them completely.
3. 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).
4. Let the muffins cool slightly in the tin before removing them and allowing them to cool completely on a cake rack.

Vanilla Sugar Glaze

1. Place the sifted powdered sugar in a large bowl, add the seeds from half of the vanilla bean, and the water.
2. 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).
3. Brush the tops of the muffins with the glaze, let it dry a bit, and enjoy!