Vanilla Bean Mini Muffins – Fast, EASY, lower sugar, wholesome muffins that are bursting with vanilla bean flavor!! Perfect for breakfast, snacks, and lunch boxes! Mini food always tastes BETTER!!
If you’re a vanilla aficionado like I am you’re going to love these adorable little muffins that are brimming with vanilla flavor.
The muffins are fast, easy, made in one bowl, and you don’t even have to use a mixer.
They’re not an overly sweet muffin making them an ideal choice for breakfast, snacks, or in lunch boxes. In fact, there’s only 1/2 cup sugar in the entire batch.
With so much lovely vanilla flavor, I didn’t want or see the need to add lots of sugar. I wanted the vanilla flavor to shine through on its own.
However feel free to dunk the muffins in butter and dip them in cinnamon-sugar after they’ve baked like I did with these Cinnamon Sugar Mini Donut Muffins if you’re feeling like more of a desserty muffin and less like a wholesome muffin. I won’t judge.
I used the seeds of two vanilla beans which are readily available in most grocery stores next to the vanilla extract. However if you can’t find vanilla beans, vanilla bean paste is wonderful, or simply use vanilla extract.
I used Horizon® Organic Whole Milk. There are no GMOs, no antibiotics, no added hormones, no persistent pesticides, and Horizon® believes in the humane treatment of cows.
If it says Horizon® Organic on the carton, you know what’s inside comes from happy cows on family-run organic farms.
Horizon® Milk brings 50% more vitamin D than typical whole milk in every delicious serving.
Did you see the Caramel Macchiato Copycat Recipe I recently made with it? So creamy and fabulous.
I wish I was eating a muffin and washing it down with a Caramel Macchiato right now actually.
Here is a video showing you how I make the muffins.
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Vanilla Bean Mini Muffins
Ingredients
- 1 large egg
- ¼ cup Horizon® Organic Whole Milk
- ¼ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 tablespoon white vinegar
- 1 teaspoon ground cinnamon
- 2 vanilla beans, split and seeds scraped out (1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375F. Spray two 12-count Non-Stick Mini Muffin Pans very well with floured cooking spray (you will not need to use the entire second pan since the recipe makes approximately 15 mini muffins) or grease and flour the pans; set aside. Alternatively, the recipe can be made as regular-sized muffins with baking time adjusted.
- To a large bowl add the egg, milk, oil, sugar, vinegar (helps the muffins to rise; do not omit), cinnamon, vanilla bean seeds, and whisk to combine.
- Add the flour, baking powder, salt, and stir to combine; don't overmix.
- Turn batter out into prepared muffin pans. Fill each cavity about 2/3 to 3/4 full; don’t overfill or muffins will overflow.
- Bake for about 10 to 12 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 18 to 22 minutes. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
- Adapted from Cinnamon Sugar Mini Donut Muffins
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Horizon. The recipe, images, text, video, and opinions expressed are my own. #HorizonOrganic
Can I add chopped raspberries to this recipe?
Yes, I would use fresh though not frozen since fresh won’t leak as much water/juice into the batter which could thin it out.
Hi Averie,
As an amateur baker and a novice compared to you, what is the purpose of the vinegar in this recipe?
Kindly,
Lauren
Maybe it was to create buttermilk instead of using buttermilk itself…
Exactly it!
Hi can these be made eggless …what can i replace egg with . Ive tried the banana chocochip muffins and they are divine…
I have only made the recipe as written so really cannot make suggestions since I have not tried it another way.
Made them on Sunday and they are delicious! I didn’t even feel guilty eating 6 for breakfast!! Lol.
They’re mini so it’s all good :) Glad you loved them!
hey girl- these look so good! Have a great weekend!
Thanks and you as well! :)
These look like the perfect plain and simple muffins!
Thank you!
Could I make them in a regular muffin pan, and just adjust the baking time?
Yes and yes.
Mini food does always taste better! plus I love working with vanilla beans, these mini muufins look devine! what a great idea and recipe :)
Yes it sure does! And thank you.
These vanilla bean cupcakes sound wonderful! Can’t wait to make them! I love your recipes!?
Thanks so much :)
Simple and perfect. Love these little muffins!
Sometimes it’s the simple things that taste the best!
I’ve never used vanilla bean but it would be fun to try!
It adds so much flavor! You’ll love it!
There is something special about using vanilla bean instead of extract–you get pure flavor and those lovely flecks throughout. These look delicious!
The flecks are where it’s at, right! :)