Basic Vanilla Muffins with Sugar Glaze

These Basic Vanilla Muffins are perfect for bakers of any skill level. A combination of eggs and cane sugar is whisked until pale and aerated, creating the lift needed for a tender crumb. Sunflower oil and vanilla extract are folded in to impart moisture and aromatic depth. A blend of sifted all‑purpose flour, baking powder, and salt is gently incorporated to avoid gluten overdevelopment, resulting in soft, airy muffins with a delicate crust. After baking to golden perfection, a warm sugar glaze adds a glossy finish and a touch of sweetness. Whether enjoyed warm from the oven or packed for on‑the‑go snacking, these muffins strike the ideal balance of simplicity and flavor, making them a go‑to recipe for breakfast, brunch, or afternoon tea.

Preparation, Cook, and Total Times

• Preparation Time: 15 minutes

• Baking Time: 15–20 minutes

• Cooling & Glazing Time: 10 minutes

• Total Time: 40–45 minutes

YIELD & CUISINE

• Yield: 12 standard‑sized muffins

• Cuisine: Contemporary home baking with classic American muffin roots

A Full List of Ingredients

• Wet Ingredients

  • 2 medium eggs, room temperature

  • 125 g cane sugar (⅔ cup)

  • 80 ml sunflower seed oil (6 Tbsp)

  • 1 Tbsp pure vanilla extract

  • 100 ml whole milk (⅓ cup + 1 Tbsp), room temperature

• Dry Ingredients

  • 400 g all‑purpose flour (about 3 cups, spooned and leveled)

  • 7 g baking powder (1 tsp)

  • Pinch of fine salt

• Glaze

  • 2 Tbsp granulated sugar

  • 2 Tbsp water

Equipment

• 12‑cup muffin tin

• Paper liners or nonstick spray

• Mixing bowls (one large, one medium)

• Whisk and rubber spatula

• Sifter or fine mesh sieve

• Small saucepan

• Wire cooling rack

Step‑By‑Step Cooking Directions

1. Preheat & Prep Tin: Preheat oven to 180 °C (350 °F). Line muffin cups with paper liners or grease with nonstick spray.

2. Whisk Eggs & Sugar: In a large bowl, whisk 2 eggs with 125 g sugar until pale and fluffy, about 2 minutes.

3. Add Oil & Vanilla: Slowly drizzle in 80 ml oil while whisking, then whisk in 1 Tbsp vanilla.

4. Incorporate Milk: Gradually pour in 100 ml milk, whisking until smooth.

5. Sift Dry Ingredients: In a separate bowl, sift together 400 g flour, 7 g baking powder, and a pinch of salt.

6. Fold Batter: Add dry mix to wet in three additions, folding gently with a spatula until just combined—batter should be thick but pourable.

7. Fill Cups: Using a scoop, divide batter evenly into 12 cups, filling each about two‑thirds full.

8. Bake: Bake for 15–20 minutes. At 15 minutes, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

9. Make Glaze: While baking, combine 2 Tbsp sugar and 2 Tbsp water in a small saucepan. Heat until sugar dissolves, then remove from heat.

10. Cool & Glaze: Let muffins cool in tin 5 minutes, transfer to a wire rack, and brush tops with glaze while still warm for a shiny finish.

Nutritional Information

Per muffin (approximate):

• Calories: 230 kcal

• Protein: 4 g

• Carbohydrates: 32 g
       – Sugars: 15 g

• Fat: 9 g

• Fiber: 1 g

• Sodium: 120 mg

Origins and Popularity of the Recipe

Muffins date back to early 19th‑century England and rose to prominence in North America as portable quick breads. The straightforward “muffin method,” which mixes wet and dry ingredients separately before combining, became a hallmark of home baking. Vanilla remains a classic flavor, and the simple sugar glaze echoes European pâtisserie finishes. Today, vanilla muffins with a shiny glaze are ubiquitous in coffee shops and home kitchens alike, beloved for their universal appeal and ease.

Reasons Why You’ll Love the Recipe

• Speed & Simplicity: Single‑bowl wet mix, one sifted dry mix, no creaming required.

• Delightful Texture: Tender crumb with a slight spring.

• Bakery‑Style Finish: The sugar glaze adds professional flair.

• Versatile Flavor Base: Easily customized with add‑ins like fruit, nuts, or chocolate.

Health Benefits

• High‑Quality Protein & Calcium: From eggs and milk.

• Heart‑Healthy Fats: Monounsaturated fats in sunflower oil.

• Controlled Sugar: Uses moderate sugar; optional glaze can be omitted or reduced.

• No Unnecessary Additives: Homemade control over ingredients ensures freshness.

Serving Suggestions

• Breakfast Pairing: Serve warm with butter or a dollop of jam alongside coffee.

• Brunch Spread: Accompany with yogurt parfaits, fresh fruit, and quiche.

• Afternoon Snack: Offer with tea or a glass of cold milk.

• Dessert Upgrade: Top with whipped cream and fresh berries for a light dessert.

Common Mistakes to Avoid

• Overmixing: Fold until just combined—overmixing causes tunnels and toughness.

• Cold Ingredients: Use room‑temperature eggs and milk to maintain emulsion and rise.

• Uneven Measuring: Weigh your flour or spoon and level to avoid dense muffins.

• Skimping on Fill: Underfilling cups yields flat tops; fill two‑thirds to three‑quarters full.

Pairing Recommendations

• Coffee: A medium roast with caramel undertones complements the vanilla.

• Tea: Earl Grey or jasmine provides aromatic contrast.

• Juice: Freshly squeezed orange or apple juice adds brightness.

Cooking Tips

• Rotate Mid‑Bake: Turn the tin halfway for even browning.

• Early Toothpick Test: Check at 15 minutes to prevent overbaking.

• Liners vs. Greasing: High‑quality liners usually release easily; if not, lightly grease.

Variations to Try

• Blueberry Burst: Fold 100 g fresh blueberries into the batter.

• Chocolate Chip: Stir in 75 g mini chocolate chips.

• Citrus Zest: Add 1 tsp lemon or orange zest for a bright twist.

• Spiced Muffins: Mix in ½ tsp ground cinnamon or pumpkin pie spice.

• Nutty Crunch: Fold in chopped walnuts or pecans.

Similar Recipes to Try

• Banana Nut Muffins

• Lemon Poppy Seed Muffins

• Double‑Chocolate Muffins

• Carrot Cake Muffins

• Zucchini Bread Muffins

Ingredient Spotlight

Vanilla Extract: A little goes a long way—choose pure vanilla for depth of flavor that elevates simple baked goods.

Conclusion

These Basic Vanilla Muffins with Sugar Glaze prove that minimal ingredients can yield maximum enjoyment. Their tender crumb, fragrant vanilla aroma, and glossy finish make them a reliable favorite for any occasion. Keep this straightforward recipe on hand for quick breakfasts, crowd‑pleasing brunches, or an effortless homemade treat.

Comprehensive FAQ Section

1. Can I substitute olive oil for sunflower oil?
     Yes—use light‑flavored olive oil for a similar texture; flavor will be slightly fruity.

2. How do I prevent soggy bottoms?
     Ensure liners or tin are lightly greased and avoid excess liquid in batter.

3. Can I make these gluten‑free?
     Use a 1:1 gluten‑free flour blend and add ½ tsp xanthan gum for structure.

4. Why did my muffins sink in the center?
     Likely overmixed or opened oven door too early; mix gently and avoid interrupts.

5. How do I store muffins for maximum freshness?
     Store in an airtight container at room temperature for up to 2 days; refrigerate up to 5 days.

6. Can I freeze these muffins?
     Freeze individually wrapped for up to 2 months; thaw at room temperature.

7. Can I reduce the sugar?
     Yes—reduce sugar by up to 20%; muffins will be less sweet but still tender.

8. How can I make a vegan version?
     Replace eggs with flax eggs, milk with plant milk, and use vegan sugar and oil.

9. What’s the best way to reheat muffins?
     Warm in a 160 °C oven for 5 minutes or microwave for 10 seconds for a soft texture.

10. Can I bake mini muffins?
      Yes—fill mini cups halfway and bake 10–12 minutes; adjust timing as needed.