• Laura Cognetti

Vanilla Muffins

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Have you ever wanted something different than you just traditional blueberry or chocolate chip muffin? These muffins have a wonderful vanilla flavor, which just happens to be one of my favorite- but isn't as sweet as you would find with a cupcake. The vanilla bean sugar topping really gives an extra note of vanilla that is warm and inviting. These muffins are the perfect way to put a smile on everyone's face at breakfast or brunch. Thanks for following along- be sure to follow me on Instagram and Facebook!~LC

As always, gather up your ingredients. Note that you will need brown sugar for the muffin batter, and then granulated for the sugar topping. Preheat the oven to 350 degrees and melt the butter.

Combine the dry ingredients in a large bowl- whisk to combine. Next combine your wet ingredients - I recommend adding the milk first so that the eggs going into the warm butter don't cause them to scramble. You may notice that the butter gets cold again and you have little clumps, that is ok, and will melt beautifully when baking. Fold the wet ingredients into the dry until just combined.

Using a 1/4 cup scooper, scoop batter into a greased muffin tin. You will be able to perfectly fill all 12 tins. Place in oven at 350 degrees for 20 minutes.

While muffins are baking prepare your sugar topping and melt additional butter. Once they are out of the oven, allow to cool for 3-5 minutes. Brush with melted butter, and sprinkle with vanilla bean sugar.

Allow to cool for an additional 10 minutes and gently remove from muffin tray. Enjoy!


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Vanilla Muffins

2 ½ cups all purpose flour

¾ cup light brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

2 eggs

1 cup whole milk

½ cup butter

2 teaspoons vanilla extract

Sugar Topping:

¼ cup butter, melted

½ cup granulated sugar

1 teaspoon cinnamon

Seeds of one vanilla bean

1. Preheat oven to 350 degrees. Melt butter in microwave and put to side. Spray a muffin tray with nonstick baking spray.

2. Combine dry ingredients in a large bowl and whisk to incorporate. Next, combine all wet ingredients. Add the eggs last so that the milk can bring down the temperature of the butter. Whisk and add to dry ingredients. Using a rubber spatula mix until just combined.

3. Using a ¼ cup scooper, place one scoop of batter into each muffin tin. Bake at 350 for 20 minutes. While muffins are in the oven combine the sugar, cinnamon and vanilla bean seeds for the sugar topping.

4. Once out of the oven, let cool for 3-5 minutes. While still in the muffin tray, brush the top of each muffin with melted butter using a pastry brush. As soon as the melted butter is brushed on, sprinkle the sugar topping to completely cover the top of the muffin. Allow to cool for 10 more minutes and gently remove from tray. Enjoy!


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