Name: Mini Muffins
Prep time: 10 min
Cook time: PT-491016H35M25S
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup granulated sugar or brown sugar; 1/2 cup milk or buttermilk; 1/3 cup unsalted butter, melted (or neutral oil); 1 tsp vanilla extract; Optional mix-ins: 1/2 cup chocolate chips, blueberries, chopped apples, cinnamon, shredded cheese, or herbs

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Mini Muffins are bite-sized versions of everyone’s favorite baked treat—soft, fluffy, and endlessly customizable. Whether I’m making them for breakfast, snacks, lunchboxes, or parties, these little muffins are quick to bake, easy to eat, and perfect for sharing. They’re just the right size when I want a little something sweet or savory without committing to a full-sized muffin.

Why You’ll Love This Recipe

I love how fast these mini muffins come together and how versatile the base recipe is. I can mix in anything—chocolate chips, fruit, spices, or even cheese and herbs—for a different flavor every time. They bake in half the time of regular muffins, which is perfect when I need something quick. Plus, they’re great for portion control and kid-friendly too. Mini Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Eggs
Granulated sugar (or brown sugar)
Milk (or buttermilk)
Unsalted butter (melted) or oil
Vanilla extract
Optional mix-ins: chocolate chips, blueberries, chopped apples, cinnamon, shredded cheese, or herbs

Directions

I preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with mini paper liners.
In a bowl, I whisk together flour, baking powder, baking soda, and salt.
In another bowl, I mix the eggs, sugar, milk, melted butter, and vanilla extract until smooth.
I combine the wet and dry ingredients, stirring gently until just combined—then I fold in any desired mix-ins.
I fill each mini muffin cup about ¾ full using a spoon or small scoop.
I bake for 10–14 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 mini muffins and takes around 25 minutes total—10 minutes to prep and 10–14 minutes to bake. It’s a fast and easy option for mornings or quick snacks.

Variations

Sometimes I make sweet versions like banana chocolate chip, lemon poppy seed, or cinnamon swirl. Other times, I go savory with cheddar and chive . I’ve also used pumpkin puree, applesauce, or yogurt in the batter to mix things up and add moisture.

Storage/Reheating

I store mini muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They freeze really well—I let them cool completely, then freeze in a bag or container. To reheat, I microwave a few at a time for 15–20 seconds or warm them in a low oven.

FAQs

Can I use the same batter for regular-sized muffins?

Yes, I can. I just increase the bake time to about 18–22 minutes, depending on the size.

What’s the best way to avoid dry muffins?

I avoid overmixing the batter and make sure not to overbake. I pull them from the oven as soon as a toothpick comes out clean.

Can I make these muffins healthier?

Absolutely. I often swap some of the flour for whole wheat, reduce the sugar, or use applesauce or mashed banana instead of some of the fat.

Do I need to use liners for mini muffins?

Not necessarily. I usually grease the mini muffin tin well, but liners make cleanup easier and are great for sharing or packing.

Can I add a topping or glaze?

Yes. I sometimes sprinkle coarse sugar or cinnamon sugar on top before baking. For sweet muffins, a drizzle of icing or glaze after baking is also delicious.

Conclusion

Mini Muffins are one of my favorite go-to recipes when I want something quick, customizable, and fun to eat. They’re easy to bake, freeze beautifully, and perfect for breakfast, snacks, or parties. Whether I’m keeping them simple or loading them with flavors, these tiny treats always deliver big satisfaction.