Easy One-Bowl Fluffy Vanilla Bean Muffin Recipe
Light and airy vanilla bean muffins full of vanilla extract and vanilla bean paste. These muffins are simple but so flavorful, top with sanding sugar before baking for some texture and a fun look.
Ingredients
- 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 2 whole Eggs room temperature
- 1 tbsp Vanilla Extract
- 1 tbsp Vanilla Bean Paste
- 3/4 cup Milk, a non-dairy substitute will work
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1 1/2 tsps Baking powder
- 1/2 tsp Salt
- Sanding sugar for topping if desired
Instructions
- Preheat oven to 350 degrees F, grease or line a standard muffin tin, set aside.
- In a large mixing bowl combine the oil, sugar, eggs, vanilla extract, and vanilla bean paste. Whisk well until combined. Gently mix in the milk.1/2 cup Vegetable Oil, 3/4 cup Granulated Sugar, 2 whole Eggs, 1 tbsp Vanilla Extract, 3/4 cup Milk, a non-dairy substitute will work, 1 tbsp Vanilla Bean Paste
- To the wet ingredients, add in the flour, baking soda, baking powder, and salt. Mix to combine until the batter is smooth and lump free.2 cups All-purpose flour, 1/2 tsp Baking soda, 1 1/2 tsps Baking powder, 1/2 tsp Salt
- Using a portion scoop or a measuring spoon, fill each muffin cup about 2/3rds of the way full with the muffin batter. If desired, sprinkle sanding sugar over the top of the muffins before baking.Sanding sugar
- Bake at 350 degrees F for 22-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Notes
Vanilla bean: since the main flavoring or these muffins is vanilla, I highly recommend using pure vanilla extract + vanilla bean paste. If you do not have vanilla bean paste you can scrape in 1 vanilla bean. If substituting with vanilla extract, you won't get the vanilla specs or as much rich vanilla flavor.
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- Pure vanilla extract: this adds the classic vanilla flavor we are used to. it isn't as potent as vanilla paste. Highly recommend using pure vanilla or homemade extract.
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- Vanilla bean paste: this adds the beautiful vanilla bean specs, it also has a rich, thick consistency that elevates the vanilla flavor.
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- Fresh Vanilla bean: you can slice open a vanilla bean and scrape the seeds into the batter. This won't impact the texture but adds a strong flavor of vanilla as well as the specs from the seeds.
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- Vanilla powder: this can be found online or in specialty stores. It is stronger than vanilla extract, use half as much. Can be mixed in with the dry ingredients.
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- Vanilla sugar: store-bought or homemade vanilla sugar adds an extra touch of flavor but is less potent than extract or paste.
- Line or heavily grease your pan so the muffins don’t stick and release easily.
- Don’t overmix muffin batter stop once the dry ingredients have been incorporated.
- Fill muffin cups 2/3rds full, any more they can bake over and any less they look a bit empty.
- Cool completely on a wire rack so the bottoms of the muffins don’t get soggy.
Nutrition
Serving: 1muffinCalories: 167kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 2mgSodium: 152mgPotassium: 36mgFiber: 0.4gSugar: 11gVitamin A: 19IUCalcium: 39mgIron: 1mg