Description
Mini Muffins are soft, bite-sized baked treats that are quick to make, easy to customize, and perfect for breakfast, snacks, or parties. These little muffins are versatile, kid-friendly, and great for portion control.
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
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with mini paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, sugar, milk, melted butter, and vanilla extract until smooth.
- Stir the wet ingredients into the dry until just combined—do not overmix.
- Fold in any optional mix-ins.
- Spoon batter into mini muffin cups, filling each about ¾ full.
- Bake for 10–14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use buttermilk for a softer, tangier muffin.
- Do not overmix to keep muffins light and fluffy.
- Add coarse sugar or cinnamon sugar on top before baking for extra texture.
- Freeze extras for later—reheat in microwave or oven.
- Try swapping some flour for whole wheat or using mashed banana/applesauce for added nutrition.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70
- Sugar: 4g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 15mg
