Mini muffins are bite-sized bursts of happiness, perfect for breakfast, snacks, or even dessert! They’re just like regular muffins but smaller, which makes them super fun and easy to eat. Whether you’re packing a lunchbox, hosting a party, or just want a small treat, mini muffins are the perfect solution. Plus, they’re great for portion control – you can enjoy a taste of sweetness without overdoing it. For other delightful treats, check out our chocolate chip cheesecake cookies.
Why these Mini Muffins are Special
These mini muffins are incredibly versatile. You can customize them with different mix-ins like chocolate chips, fruits, or nuts. The base recipe is simple and delicious, making it a blank canvas for your culinary creativity. Plus, they bake up quickly, so you can satisfy your sweet tooth in minutes!
Ingredients
- 1 ½ cups all-purpose flour (or a gluten-free blend for gluten-free mini muffins)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk (any kind works – dairy or non-dairy)
- ¼ cup vegetable oil (or melted coconut oil for a subtle coconut flavor)
- 1 teaspoon vanilla extract
Ingredient Notes
For the best results, use fresh baking powder and baking soda. These help the mini muffins rise beautifully. All-purpose flour works great, but feel free to experiment with whole wheat flour or a gluten-free blend. Using high-quality vanilla extract will enhance the flavor of your mini muffins. If you’re looking for healthy snack options, consider our cottage cheese flatbread recipe.
Equipment Needed
- Measuring cups and spoons: Accurate measurements are key to baking success!
- Two mixing bowls: One for dry ingredients and one for wet ingredients.
- Whisk or fork: For combining the ingredients.
- Rubber spatula or wooden spoon: To ensure everything is mixed well.
- Mini muffin tin: A standard mini muffin tin holds 24 mini muffins.
- Cooking spray or paper liners: To prevent the mini muffins from sticking.
Instructions
Follow these simple steps to create delicious mini muffins.
Preparing the Batter
- Preheat your oven to 375°F (190°C). This will ensure your oven is at the right temperature when the batter is ready.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combines the dry ingredients and distributes them evenly.
- In a separate bowl, whisk together the egg, milk, oil, and vanilla extract. This creates the wet ingredients mixture.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix the batter, as this can make the mini muffins tough. A few lumps are okay.
Filling the Mini Muffin Tins
- Lightly grease a mini muffin tin with cooking spray or line it with paper liners. This helps the mini muffins release easily after baking.
- Fill each mini muffin cup about ¾ full. This allows room for the mini muffins to rise without overflowing. Use an ice cream scoop or two spoons to ensure consistent sizing and avoid making a mess.
Baking the Mini Muffins
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The mini muffins should be golden brown and spring back when lightly touched.
- If the tops are browning too quickly, you can loosely tent the muffin tin with aluminum foil during the last few minutes of baking.
Cooling and Serving
- Let the mini muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the tin and becoming soggy. For some savory breakfast options, check out our easy Jimmy Dean breakfast sausage recipe.
- Once cooled, these mini muffins are ready to be enjoyed! Serve them as a grab-and-go breakfast, a delightful snack, or a sweet treat with afternoon tea or coffee. They’re also great for packing in lunchboxes.
Variations and Tips
These mini muffins are a fantastic base recipe for endless variations! Get creative and have fun experimenting with different flavors and adaptations. Learn about the benefits of English Muffins on Healthline.
Flavor Variations
- Chocolate Chip Mini Muffins: Add ½ cup of mini chocolate chips to the batter. For a richer flavor, use dark chocolate chips.
- Blueberry Mini Muffins: Fold in ½ cup of fresh or frozen blueberries (no need to thaw).
- Nutty Mini Muffins: Add ½ cup of chopped nuts like walnuts, pecans, or almonds. Toast the nuts beforehand for a deeper flavor.
- Adjusting Sweetness: If you prefer a less sweet mini muffin, reduce the sugar to ⅓ cup.
Dietary Adaptations
- Gluten-Free Mini Muffins: Substitute the all-purpose flour with a gluten-free baking blend. Be sure to use a blend that is designed for cakes and muffins.
- Vegan Mini Muffins: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) or applesauce (¼ cup). Use non-dairy milk and ensure your chosen baking powder and baking soda are vegan-friendly.
Troubleshooting Tips
- Sticking Muffins: Make sure your mini muffin tin is well-greased or lined with paper liners. Let the mini muffins cool in the tin for a few minutes before transferring them to a wire rack.
- Uneven Baking: Ensure your oven temperature is accurate. Rotate the pan halfway through baking for even browning. Avoid overcrowding the oven.
- Tough Muffins: Be careful not to overmix the batter. Mix until just combined. A few lumps are perfectly fine.
FAQ
Here are answers to some frequently asked questions about muffins and cupcakes:
What is the difference between cupcakes and muffins?
Cupcakes are essentially small cakes, often frosted and decorated. They’re usually sweeter than muffins. Muffins, on the other hand, are quick breads, typically less sweet and without frosting. They can be savory or sweet and are enjoyed plain or with a simple spread like butter or jam.
How do you keep muffins puffed up?
Don’t overmix the batter! Overmixing develops gluten, leading to dense muffins. Fill muffin cups almost to the top to encourage a tall rise. Use fresh baking powder and baking soda for the best leavening. And, of course, avoid opening the oven door too much during baking.
What oil should I use for muffins?
Neutral oils like vegetable, canola, or grapeseed oil work well in muffins as they don’t impart a strong flavor. Melted coconut oil adds a subtle coconutty taste and moist texture. Olive oil can be used, but it may add a slight olive oil flavor.
How to store homemade muffins?
Store leftover mini muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Conclusion
I hope you give these mini muffins a try! They’re so easy to make and perfect for any occasion. Baking is a wonderful way to share love with your family and friends, and these bite-sized treats are sure to bring smiles to everyone’s faces. Whether you stick to the classic recipe or get creative with variations, the possibilities are endless. Happy baking!