These Vanilla Muffins are infused with the delicate flavor of vanilla.

We will start by infusing the milk with vanilla beans. Split the vanilla bean in half with a knife, scrape the seeds into the milk. Turn the heat on and let the mixture come to a gentle boil.

To make the batter, add all the wet ingredients to a bowl and vanilla extract, or vanilla bean paste. You can substitute sour cream for yogurt.

And to another bowl, add the dry ingredients. Whisk to combine. Then pour the wet ingredients into the dry, and stir with a spatula just until the ingredients are combined.

Pour the batter in the muffin tray, lined with cupcake liners. Sprinkle some coarse sugar on top. I like to use a vanilla sugar, which is coarse, and has a delicious vanilla flavor, and aroma.

The best way to bake muffins so they have a tall dome on top is to bake them at a high temperature to begin, and then lower the temperature. Let the muffins cool down on a wire rack before glazing.

To glaze the muffins I made a simple vanilla glaze with powdered sugar and milk, and vanilla bean seeds. Once the glaze is ready, drizzle over the cooled muffins.

They are fluffy, soft, and easy to whip up. And they feature a delicious sweet vanilla glaze on top.

Vanilla Muffins

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