Vanilla Bean Mini Muffins
Serves 155 mins prep12 mins cook
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!!
0 servings
What you need
Instructions
0 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. 1 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. 2 Add the flour, baking powder, salt, and stir to combine; don't overmix. 3 Turn batter out into prepared muffin pans. Fill each cavity about 2/3 to 3/4 full; don’t overfill or muffins will overflow. 4 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. 5 Adapted from Cinnamon Sugar Mini Donut MuffinsView original recipe