Vanilla Bean Muffins with Cherry Butter

Sweet, glazed Vanilla Bean Muffins that are soft and flavorful. Served with freshly whipped sweet cherry butter on the side.

Sweet, glazed Vanilla Bean Muffins that are soft and flavorful. Served with freshly whipped sweet cherry butter on the side.Vanilla Bean Muffins with Cherry Butter – doesn’t this combo sound amazing? Well, it tastes even better! These Vanilla Bean Muffins are my go to recipe. I like to have some on hand for my toddler to enjoy the morning or as a snack.  He loves it when I pack some into his lunch box.

Sweet, glazed Vanilla Bean Muffins that are soft and flavorful. Served with freshly whipped sweet cherry butter on the side.I went ahead and whipped a batch of these Vanilla Bean Muffins for an outdoor brunch that I hosted. Ta take them over the top I served them with Cherry Butter! You will see, people will end up eating the butter with a spoon, its that good! Made with whole cherries, it’s sweet and fabulous, especially paired with a soft muffin.

I absolutely fell in love with the perfect combo of Cherry Kiwi Iced Tea and Vanilla Bean Muffins with Cherry Butter!

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Vanilla Bean Muffins with Cherry Butter
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Cuisine: American
Serves: 8
Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • 1 egg
  • 1 cup milk
  • ¼ cup vegetable oil
  • 3 vanilla beans, seeds only
  • Cherry Butter
  • 1 stick unsalted butter, room temperature
  • ⅓ cup cherries, pitted
  • ¼ cup powdered sugar
  • Optional Glaze:
  • ½ cup powdered sugar
  • 1 vanilla bean, seeds only
  • 2-3 tablespoons whole milk
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a muffin pan with paper cups and set aside.
  3. In a large bowl stir together flour, baking powder, salt and sugar.
  4. In a small bowl, using a fork beat the egg, stir in milk, oil and vanilla bean seeds. Add the mixture to the flour bowl, and using a spatula or a fork mix quickly until combined. Pour the batter into paper lined muffin pan cups.
  5. Bake for 22 - 25 minutes, or until golden. Remove from oven and let the muffins cool in the pan for 5 minutes, before transferring to a wire rack. Let the muffins cool completely before glazing.
  6. For the glaze, add all the ingredients to a small bowl and mix with a spoon until fully combined and without lumps. The milk must be added 1 tablespoon at a time, if the mixture is too thick keep adding milk 1 tablespoon at a time. Drizzle the glaze over the muffins.
  7. [b]Cherry Butter:[/b]
  8. Add the softened butter, ¼ cup of powdered sugar and cherries to the bowl of an electric mixer. Mix on medium speed for 1 minute, scrape the sides of the bowl with a spatula and mix for another 20 seconds. Using an ice cream spoon, scoop the batter onto a serving plate.
  9. Enjoy!
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