Mexican Vanilla Muffins

These Mexican Vanilla Muffins are soft, delicious, and easy to make. If you are looking for a simple muffin recipe, these Vanilla Muffins are the perfect addition to your breakfast table.

Yes, this is another Mexican dish if you are wondering, but these Mexican Vanilla Muffins are wonderful. I came across these in a cookbook that I have and to be honest, I was quite skeptical in the beginning. The reason that I was skeptical is that I am not a huge fan of very vanilla-type stuff, specifically the scent. It’s too rich for me if that makes any sense.

Anyway, these muffins are very easy to make and very tasty. Because they are made with cake flour they taste like huge cupcakes without the icing, which is perfect for me. The syrup gives this nice texture and added flavor to the muffins that make them almost addicting. Instead of making blueberry muffins or banana muffins, try these muffins instead. I promise you will love them.

Tips for Making Mexican Vanilla Muffins

• Don’t overmix – Just mix your muffin batter until the wet and dry ingredients are combined. No need for a mixer as muffin batters should only be mixed lightly.
• Fill muffin cups until 3/4s full – Leave enough room for the muffin to rise without making a mess.
• Make sure your leavening agents are fresh – Muffins are reliant on leavening agents such as baking powder and baking soda so make sure that they are not expired.
• Use an ice cream scoop – Using an ice cream scoop when portioning your batter on the muffin pan can help you have equal measurements. Your muffins will bake more evenly and will have the same size.

Mexican Vanilla Muffins

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• Author: Cupcake from Brown Sugar
• Total Time: 35 mins
• Yield: 12-24 1x

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Description

I love vanilla and I love Mexican vanilla even more. This is a great and simple muffin recipe that is sure to add a little something extra to your morning breakfasts.

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Ingredients

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• 3/4 c. unsalted butter, softened
• 1 1/2 c. sugar
• scraping from a vanilla bean
• 2 large eggs
• 4 tsp. pure vanilla extract
• 3 c. cake flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 c. milk
• Vanilla Syrup
• 1/2 c. water
• 1/2 c. sugar
• 2 tbsp. light corn syrup
• 1 tbsp. pure vanilla extract

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Instructions

1. Preheat oven to 350 Degrees and Line cupcake tray with muffin liners.
2. In a large mixing bowl, cream together the butter and the sugar until they are both well blended; add the scrapings of the vanilla beans in the butter as well.
3. Blend in the eggs and the vanilla extract. Fold in the dry ingredients and gradually add the milk. Scrape down the bowl as often as necessary to make sure that all the ingredients are mixing well.
4. Use an ice cream scoop to scoop the batter into the prepared muffin cups. filling each three-fourths full. Bake until light golden brown, 17 to 20 minutes for little muffins or 20 to 24 minutes for larger ones, or until a toothpick can be inserted in the middle and comes out clean.
5. Meanwhile, for the Vanilla Syrup, gently boil water, sugar, and corn syrup for 5 minutes. Cool to almost room temperature and stir in the vanilla. Brush each muffin twice with the Vanilla Syrup and let stand until syrup is absorbed.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Pastry/ Muffins