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Freshly baked mini muffins on a plate, ready to enjoy

Mini Muffins

Delicious bite-sized muffins that are quick to bake and perfect for sharing, topped with your choice of chocolate chips or enjoyed plain.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Can be replaced with buttermilk for extra tenderness.
  • 1/4 cup vegetable oil Can be substituted with melted butter.
  • 1 large egg
Optional Ingredients
  • 1 cup chocolate chips Optional; can substitute with blueberries or nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk them well.
  3. In another bowl, whisk together milk, oil, and egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  5. If desired, fold in the chocolate chips.
  6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored at room temperature for up to two days in an airtight container. For longer storage, freeze and reheat when needed. Consider adding a teaspoon of vanilla or a pinch of cinnamon for added flavor.