Hey there, fellow baking enthusiasts! If you’ve landed here, you’re probably looking for a scrumptious little recipe that will bring warmth and sweetness into your kitchen. Well, you’ve struck gold with these mini muffins! They’re not just cute; they are a treasure trove of flavor, soft and tender with every single bite. These delightful bites were made for sharing (or keeping all to yourself, we won’t judge!). So, roll up your sleeves and let’s dive into the world of mini muffins together.
Why Make This Recipe
You might be wondering, why should I whip up a batch of mini muffins? Well, imagine this: a rainy Saturday afternoon, the sweet smell of baking wafting through your home while you cozy up with a book and a cuppa. Perfect, right? Mini muffins are versatile enough to be the star of your brunch table or the perfect snack to pack in your lunch.
These little beauties are quick and easy to make, a breeze for both seasoned bakers and beginners. They also offer lots of room for creativity! Want to add chocolate chips? Go for it! Maybe some walnuts or a sprinkle of cinnamon? You do you! They’re fantastic for meal prep too if you like to grab-and-go for your busy week ahead. Plus, who can say no to something that makes you feel like a baking pro with minimal effort?
How to Make Mini Muffins
Let’s get baking! Here’s how to make those delightful mini muffins that will make you the envy of all your friends and family.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
- Fresh strawberries, blueberry, raspberry, or even peach hulled and finely diced (optional)
Directions
Preheat the oven to 350°F (175°C). While it’s warming up, grease a mini muffin pan to ensure those little muffins slide right out once they’re baked.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until they’re thoroughly combined. This ensures a fluffy texture that’ll make these muffins melt in your mouth.
In another bowl, mix the wet ingredients: combine the milk, vegetable oil, egg, and vanilla extract. You want this to be bubbly and a bit frothy; it creates the magic in your muffins.
Carefully pour the wet ingredients into the dry ingredients. Mix everything together just until combined. It’s okay if there are a few lumps. Overmixing can lead to tough muffins, and we want them tender!
If chocolate chips make your heart sing, feel free to fold them in after combining the ingredients, you can add also diced fruits.
Now, spoon the batter into your prepared mini muffin pan, filling each cup about 2/3 full.
Bake for 12-15 minutes. Keep an eye on them, they’re done when a toothpick inserted into the center comes out clean.
Once baked, let them cool slightly before you dive in. Maybe practice a bit of patience (if you can!), the aroma is going to tempt you!
How to Serve Mini Muffins
Serve your mini muffins warm, straight from the oven or at room temperature. They’re fantastic on their own, but for an extra indulgent treat, consider serving them with a dollop of whipped cream or a sprinkling of powdered sugar on top. You can also pair them with a cup of coffee or a hot cocoa for a truly cozy experience.
These muffins are also perfect for breakfast on-the-go or a quick snack during the day. Want to impress your friends at brunch? Present them on a pretty platter with some fresh fruit or yogurt on the side. They’re versatile enough to shine in various settings!
How to Store Mini Muffins
If you somehow have leftovers (which is quite the miracle), you’ll want to store them properly to keep them fresh. Place the mini muffins in an airtight container at room temperature, where they’ll stay delicious for about 3-4 days. If you’re looking to keep them longer, consider freezing them! Just place them in a zip-top freezer bag, and they’ll be good for up to 3 months. When you want one, just pop it in the microwave or let it thaw at room temperature, and enjoy!
Tips to Make Mini Muffins
Don’t Overmix: Remember, lumpy batter is a good thing, mix just until combined for soft muffins!
Customization is Key: Feel free to swap the chocolate chips for nuts, dried fruits, or even spices to create your spin on this classic!
Watch the Time: Every oven is different! Start checking the muffins a couple of minutes before the timer goes off to prevent over-baking.
Don’t Skip the Greasing: Even if your muffin pan is non-stick, a light greasing can make a world of difference for easy removal.
Variations
Feeling a little wild? Swap the vanilla extract for almond extract for a nutty flavor. How about making banana mini muffins? Replace 1/3 of the milk with mashed bananas for a delightful fruit twist. The flavor possibilities are endless!
FAQs
1. Can I make these muffins gluten-free?
Absolutely! Just swap out all-purpose flour for a gluten-free flour blend. Make sure it has a little xantham gum to ensure proper texture.
2. Do I have to use chocolate chips?
Not at all! Chocolate chips are optional. You can replace them with blueberries, dried cranberries, or even leave them out entirely.
3. Can I make the batter ahead of time?
While it’s best to bake the batter fresh, you can prepare the dry ingredients ahead and mix the wet ingredients right before baking for quick muffins!
Conclusion
So, there you have it! A lovely little recipe for mini muffins that’s as comforting to make as it is to eat. Whether you whip these up for yourself or share them with loved ones, I hope they bring a touch of sweetness and joy to your day. In the world of baking, remember to savor every moment, every sprinkle, and every warm muffin that comes out of your oven. Happy baking, my friends!
Print
Delightful Mini Muffins
- Total Time: 30 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Delightful and versatile mini muffins that are perfect for any occasion, soft and tender with every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
- Fresh strawberries, blueberry, raspberry, or even peach hulled and finely diced (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, vegetable oil, egg, and vanilla extract until bubbly.
- Pour wet ingredients into dry ingredients and mix until just combined.
- If using, fold in chocolate chips and diced fruits.
- Spoon the batter into the prepared mini muffin pan, filling each cup about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 9g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg