Little Bites Mini Muffins (Print)
Soft, bite-sized muffins for snacking, lunchboxes, or quick breakfasts; ready in under 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour (155 g)
02 - 1/2 cup granulated sugar (100 g)
03 - 1 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1/3 cup unsalted butter, melted and cooled (75 g)
07 - 1/2 cup whole milk (120 ml)
08 - 1 large egg
09 - 1 tsp pure vanilla extract
→ Mix-ins
10 - 1/3 cup mini chocolate chips or blueberries (60 g)
# How To Make It:
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, milk, egg, and vanilla extract until smooth and well combined.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
05 - Gently fold in the mini chocolate chips or blueberries, 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 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These come together so fast you can mix the batter while the oven preheats, which means fresh muffins on a weekday without any stress.
- The texture is impossibly soft and tender, and they freeze beautifully so you always have a homemade snack ready.
02 -
- I once rushed the batter and overmixed it until the muffins came out chewy and flat, and now I set a mental timer to stop stirring after about 15 seconds.
- Letting the melted butter cool before adding the egg saved me from scrambling bits into the batter, a mistake I only made once before learning my lesson.
03 -
- Rotate the muffin tin halfway through baking if your oven has hot spots, because even a minute too long on one side dries out those tiny muffins fast.
- The batter can be mixed the night before and stored covered in the fridge, then baked fresh in the morning for warm muffins with zero morning effort.