Ingredients
Scale
Muffins
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 10 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 1 cup plus 2 tablespoons milk (I used almond, use what you love)
Glaze
- 1 ½ cups confectioners’ sugar
- 2–3 tablespoons milk (I used almond, use what you love)
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 400 degrees. Line a muffin tin with paper liners.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but you could use a hand or stand mixer. Beat in the eggs one at a time, followed by the vanilla bean paste.
- Alternately add the flour and milk, beginning and ending with the flour. You should do three additions of flour and two of milk. Once the flour and milk are fully incorporated, scoop the batter into the prepared pan, filling the tins almost all the way full. Bake 15-20 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool while you prepare the glaze.
- For the glaze, whisk sugar, milk, and vanilla together in a medium bowl. Add more sugar or milk as necessary until a thick, yet pourable glaze is formed.
- Dip each muffin into the glaze and allow the excess to drip off before placing on a rack or serving platter. Serve warm or at room temperature. Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Cooking Classy
- Prep Time: 20 minutes
- Cook Time: 20 minutes