Bite-sized, fluffy, and bursting with flavor, these mini muffins are the perfect treat for any occasion. Whether you’re looking for a quick breakfast, a delightful snack, or a charming addition to a party platter, this recipe is your go-to.
These tiny treasures are incredibly easy to make, requiring just one bowl and a handful of simple ingredients. Get ready to whip up a batch of these irresistible mini muffins that are sure to disappear in a flash!
Table of Contents
Ingredients Required
Here’s what you’ll need to create these delectable mini muffins.
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) milk
- ⅓ cup (80ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) mini chocolate chips
How to cook Mini Muffins?
Follow these simple steps to bake the perfect batch of mini muffins.
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Grease and flour a 24-cup mini muffin pan or line it with mini paper liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the mini chocolate chips.
Step 5: Fill Muffin Cups
Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
Step 6: Bake
Bake for 12-15 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Step 7: Cool
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Your Mini Muffin Questions Answered
Can I use different add-ins?
Absolutely! Feel free to swap the chocolate chips for other ingredients like blueberries, chopped nuts, or sprinkles. Adjust the quantity as needed to ensure the batter isn’t overloaded.
How do I store mini muffins?
Store the mini muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To thaw, simply leave them at room temperature or warm them in the microwave for a few seconds.
Can I make these into regular-sized muffins?
Yes, you can. This recipe will make about 12 regular-sized muffins. You will need to increase the baking time to 20-25 minutes.
Why are my muffins dry?
Overbaking is the most common reason for dry muffins. Make sure to check for doneness at the lower end of the baking time. Overmixing the batter can also lead to tough and dry muffins.
Pro Tips for Perfect Mini Muffins
- Don’t Overmix: For tender and fluffy muffins, mix the batter until the ingredients are just combined. Overmixing develops the gluten in the flour, resulting in tough muffins.
- Room Temperature Ingredients: Using room temperature eggs and milk will help the ingredients mix together more evenly, creating a smoother batter and a better texture.
- Uniform Size: Use a small cookie scoop to fill the muffin cups. This ensures that all your muffins are the same size and bake evenly.
