Vanilla Bean Mini Muffins

Name: Vanilla Bean Mini Muffins
Prep time: 5 min
Cook time: 12 min
Total time: 25 min
Yield: 15 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; 1 tablespoon white vinegar; 1 teaspoon ground cinnamon; 2 Vanilla Beans; 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
8 mins
Total Time
25 mins
Servings
15 mini muffins
Calories
93 kcal
Course
Baked Goods

Vanilla Bean Mini Muffins

Jade Rice

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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!!

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Ingredients

Servings

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

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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 Information

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Serving 1 Calories 93kcal (5%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 4g (6%) Polyunsaturated Fat 3g Cholesterol 12mg (4%) Sodium 90mg (4%) Sugar 6g (12%)