• Prep Time: 10 MINUTES
  • Cooking Time: 12 MINUTES
  • Serves: 15

Vanilla Bean Mini Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 large egg
  • 1/4 cup Horizon® Organic Whole Milk
  • 1/4 cup canola or vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon white vinegar
  • 1 teaspoon ground cinnamon
  • 2 vanilla beans, split and seeds scraped out (1 teaspoon vanilla bean paste or 2 to 3 teaspoons vanilla extract or may be substituted)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt


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.
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.
Add the flour, baking powder, salt, and stir to combine; don’t overmix.
Turn batter out into prepared muffin pans. Fill each cavity about 2/3 to 3/4 full; don’t overfill or muffins will overflow.
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.

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