Description
These soft, fluffy mini muffins are your new go-to for quick snacks, kids’ lunchboxes, or casual brunch gatherings. Made with simple pantry ingredients and packed with customizable options, they’re ready in under 30 minutes. Whether you love them plain, fruity, or loaded with chocolate chips, these muffins are sure to hit the spot. Their small size makes them perfect for portion control, but don’t be surprised if you reach for a second (or third!). Ideal for freezing and great with a cup of tea or coffee, this is one of those recipes you’ll want to bookmark forever.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup milk (whole or dairy-free)
- ⅓ cup melted butter
- 1 tsp vanilla extract
- ½ cup chocolate chips or fruit (optional)
Instructions
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Preheat oven to 350°F (175°C) and grease or line a mini muffin pan.
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In a medium bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, beat the egg and mix in milk, melted butter, and vanilla.
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Combine wet and dry ingredients gently until just mixed.
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Fold in any add-ins like chocolate chips or blueberries.
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Fill muffin cups about ¾ full and bake for 12–15 minutes.
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Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For fluffier muffins, let the batter rest for 10 minutes before baking.
- Always test with a toothpick to ensure they’re fully baked.
- For added flavor, sprinkle cinnamon sugar on top before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Breakfast
- Method: Baking
- Cuisine: American