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Mexican Vanilla Muffins

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


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.


  • 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


  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