Little Bites Mini Muffins (Printable Version)
Tender, bite-sized mini muffins ideal for snacks or lunchboxes; optional chocolate chips or blueberries.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups (155 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/3 cup (75 g) unsalted butter, melted and cooled
07 - 1/2 cup (120 ml) whole milk
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Mix-ins
10 - 1/3 cup (60 g) mini chocolate chips or blueberries (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can produce tough muffins.
05 - Gently fold in the mini chocolate chips or blueberries, if using, distributing them evenly throughout the batter.
06 - Spoon the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full.
07 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- They come together so fast you can mix them while your coffee brews and have warm muffins before the mug is empty.
- The batter is endlessly adaptable, so you will never get bored making the same recipe twice.
- They freeze beautifully, which means you can stash a batch and pull out a few whenever the snack cravings hit.
02 -
- Overmixing the batter creates tough, chewy muffins with tunnels instead of a soft, even crumb.
- Every oven runs differently, so start checking at the 10 minute mark to avoid dry, overbaked centers.
03 -
- Toss your chocolate chips or blueberries in a pinch of flour before folding them in, and they will stay suspended instead of sinking to the bottom.
- Let the melted butter cool until it is barely warm to the touch, because hot butter will cook the egg on contact and ruin the batter texture.