Little Bites Mini Muffins (Printable)
Tender, bite-sized muffins with vanilla and optional chips or blueberries — ready in under 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/3 cup unsalted butter, melted and cooled
07 - 1/2 cup whole milk
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Mix-ins (optional)
10 - 1/3 cup mini chocolate chips or blueberries
# How to Cook:
01 - Preheat oven to 350°F. 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, whole milk, egg, and vanilla extract until smooth and fully combined.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in mini chocolate chips or blueberries if using, distributing them evenly throughout the batter.
06 - Spoon the batter evenly into the prepared mini muffin cups, filling each 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 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- They whip up in under half an hour from bowl to mouth, which makes them dangerously easy to justify at any hour.
- The texture stays incredibly soft for days if you store them right, and they freeze beautifully for future you to thank present you.
02 -
- Overmixing the batter is the number one reason mini muffins turn out tough, so stop stirring the moment the flour disappears even if it looks slightly lumpy.
- Letting the melted butter cool before adding it to the wet ingredients prevents the egg from partially cooking and creating weird stringy bits in the batter.
03 -
- Use a small cookie scoop or a teaspoon to fill the cups evenly, which gives uniform muffins that all finish baking at the same time instead of some burnt and some raw.
- Bake one test muffin first to gauge your ovens actual temperature, then adjust the remaining batter timing by a minute in either direction before committing the whole batch.