Happy Muffin Monday! Today we’re sharing a recipe for Vanilla Bean Malted Mini Muffins, perfect to enjoy while watching a good TV drama.
Before we dig in, are you a fan of Scandal? If so, these muffins make a tasty companion to a few episodes.
I don’t usually follow reality TV, but give me quality scripted series on premium networks and streaming services. Scandal grabbed my attention from its first episode. Created by Shonda Rhimes, the show blends politics, religion, betrayal and revenge into a gripping, often wild ride. The plot twists keep you guessing and the cast is undeniably compelling.
Season three picks up with more scandalous developments: complicated romantic entanglements, revenge plots, shifting alliances, and characters making dangerous choices. The drama ramps up quickly, and it’s easy to get pulled into the storylines.
Now, who’s ready for a muffin? These mini muffins may not win a beauty contest, but they shine in flavor. The combination of real vanilla bean and malted milk powder gives them a deep, rounded taste. They have a satisfying density but remain light and tender—think cupcake texture without the extra sweetness. If you enjoy subtle, malt-forward baked goods, give these a try.
Muffin Mondays Past:
Banana Pecan Crunch Muffins
Oat Date Muffins
Gluten-Free Coconut Cornmeal Mini Muffins

I Sugar Coat It
Vanilla Bean Malted Mini Muffins
Print Recipe
Prep Time
10 minutes
10 minutes
Cook Time
20 minutes
20 minutes
Total Time
30 minutes
30 minutes
Servings:
24
24
Course:
Breakfast
Breakfast
Ingredients
Method
Method
Ingredients
- 87 g malted milk powder ¾ cup (I used Horlicks)
- 149 g unbleached all-purpose flour 1 ½ cups
- 11 g baking powder 1 tablespoon
- 64 g granulated sugar ⅓ cup
- 165 g coconut milk ¾ cup (or substitute buttermilk)
- 72 g coconut oil ⅓ cup, liquid
- 1 egg
- 1 vanilla bean scraped
Method
-
Preheat the oven to 350ºF and position a rack in the center.
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Prepare a 24-well mini muffin pan. I brushed mine with coconut oil.
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Sift the malted milk powder, flour and baking powder into a medium bowl.
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In a smaller bowl, lightly whisk together the coconut milk, coconut oil, egg and scraped vanilla bean.
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Pour the wet ingredients into the dry and fold gently with a wooden spoon or spatula until just combined. Avoid overmixing.
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Use a small ice-cream scoop to portion the batter into the prepared mini muffin pan.
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Bake for about 20 minutes. Let the muffins cool in the pan on a wire rack for a few minutes, then remove and enjoy warm.
