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Vanilla muffin mix is really simple to make it features standard wet ingredients like butter, milk and vanilla combined together with your typical dry – flour, a leavener like baking powder, salt, as a flavor enhancer and fine white sugar to add body and volume to the muffin.
Vanilla glaze is easy all you need is powdered sugar, vanilla and milk or water. A splash of liquid dissolves the sugar into a glaze to coat over the top of the muffin to help the pecans stick.
Pecans adds great crunch and an earthy nuttiness to the muffin. They can be added to the batter if you prefer but the contrasting crunch just on the top makes these muffins special.
Cane sugar is the secret to the golden crust onto of a muffin or cake. the sugar once melted into the oven starts to candied the top of the muffin. once cooled it forms a hardened sugar crust, that gives the muffins top a nice contrasting crack.
making the batter is all about layering. to add height to your muffins you want to cream the butter and the sugar, then add the eggs to fully incorporate. from there it’s your standard cake procedures of separating the wet from the dry ingredients. separating the wet from the dry will keep you from over mixing the dough and ensures all the ingredients are evenly dispersed.
to add to the rise of the muffins use room temp ingredients in particular eggs, butter and milk.
when lining the baking sheet make sure to lightly spray the liners with cooking spray that makes them easier to part with the paper.
filling the muffin tins just under the line will keep the muffins from rising too much and overfilling , leaving you with perfect peaks every time!
making the glaze is a great way to stick things onto the muffins. a glaze usually consist of powdered sugar, a liquid and the flavoring extract. when making your glaze keep in mind how you’ll be storing the muffins. a glaze with water can be stored on the counter with little to no problems. a glaze made with milk if not consumed the same day needs to be refrigerated.
when preparing the glaze, the darker the extract the more it will cloud the vibrant white so keep the extracts to a minimum. a thin glaze can be remedied with just adding in more powdered sugar. for tightening the glaze add more powdered sugar. once the muffins are glazed add your topping immediately before the glaze sets.