mini muffin recipe

Introduction Mini Muffin Recipe:

Are you ready to embark on a mouthwatering journey with a delightful mini muffin recipe that will satisfy your cravings? Look no further! In this recipe, we’ll guide you through the process of creating these delectable bite-sized treats. Whether you’re planning a brunch, a tea party, or simply want to indulge in a sweet treat, these mini muffins are sure to impress. Get your apron on and let’s dive into the world of heavenly flavors!

mini muffin recipe

Ingredients Mini Muffin Recipe:

1. 2 cups all-purpose flour
2. 1/2 cup granulated sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon salt
5. 1/2 cup unsalted butter, melted
6. 1 cup milk
7. 2 large eggs
8. 1 teaspoon vanilla extract

Instructions Mini Muffin Recipe:

Step 1: Preparing the Oven
Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners. This will ensure that your mini muffins don’t stick to the pan and make for easy removal once they are baked to perfection.

Step 2: Mixing the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure that all the ingredients are evenly combined.

Step 3: Combining the Wet Ingredients
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well blended. Make sure the butter is not too hot, as it could cook the eggs.

Step 4: Creating the Batter
Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 5: Filling the Muffin Tin
Using a spoon or a cookie scoop, evenly distribute the batter into the prepared mini muffin tin. Fill each cup about three-quarters full, allowing room for the muffins to rise.

Step 6: Baking to Perfection
Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

Step 7: Cooling and Serving
Once baked, remove the mini muffins from the oven and let them cool in the tin for a few minutes. Transfer them to a wire rack to cool completely before serving. These muffins are best enjoyed fresh, but they can also be stored in an airtight container for up to three days.


To add some excitement to your mini muffins, you can experiment with various mix-ins or toppings. Here are a few ideas to get you started:

1. Blueberry Burst: Gently fold in 1 cup of fresh or frozen blueberries into the batter before filling the muffin tin.
2. Chocolate Delight: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
3. Nutty Surprise: Sprinkle chopped nuts, such as walnuts or almonds, on top of the batter before baking.
4. Cinnamon Bliss: Mix 1 teaspoon of ground cinnamon with the sugar before adding it to the dry ingredients for a warm and cozy flavor.


Get ready to indulge in these delectable mini muffins that are packed with flavor and perfect for any occasion. Whether you enjoy them as a quick breakfast treat or a delightful afternoon snack, these mini muffins are sure to satisfy your cravings. Don’t hesitate to experiment with different variations to cater to your taste preferences. Get baking and treat yourself to these irresistible bite-sized delights!


Q1: Can I use a different type of flour for the mini muffins?
A1: While the recipe calls for all-purpose flour, you can experiment with different types of flour such as whole wheat flour or gluten-free flour blends. Just keep in mind that the texture and taste of the muffins may vary slightly.

Q2: Can I substitute the sugar with a healthier alternative?
A2: Yes, you can substitute granulated sugar with healthier alternatives like coconut sugar, honey, or maple syrup. Keep in mind that this may affect the taste and texture of the muffins.

Q3: Can I freeze the mini muffins?
A3: Absolutely! Once the mini muffins have completely cooled, you can store them in an airtight container or freezer-friendly bags and freeze them for up to three months. Thaw them at room temperature or gently reheat in the oven before serving.

Q4: How can I prevent the muffins from sticking to the pan?
A4: Using paper liners in the muffin tin is the best way to prevent sticking. If you don’t have liners, you can grease the muffin tin with butter or cooking spray. Allow the muffins to cool for a few minutes before gently removing them from the tin using a spoon or a knife.

Q5: Can I add other mix-ins or toppings to the mini muffins?
A5: Absolutely! The recipe is versatile, and you can get creative with additional mix-ins like chocolate chips, dried fruits, or nuts. You can also add toppings such as streusel, a sprinkle of cinnamon sugar, or a drizzle of glaze for extra flavor.

Q6: Can I double the recipe to make more mini muffins?
A6: Yes, you can easily double or even triple the recipe to make a larger batch of mini muffins. Adjust the baking time accordingly, keeping an eye on their golden brown color and using a toothpick to test for doneness.

Q7: Can I use a regular-sized muffin tin instead?
A7: Absolutely! If you prefer regular-sized muffins, you can use a standard muffin tin and adjust the baking time accordingly. Keep in mind that the yield and baking time may differ.

Q8: Can I make the batter ahead of time and bake it later?
A8: It’s best to bake the muffins immediately after preparing the batter for optimal results. The baking powder begins to activate as soon as it’s combined with the wet ingredients, so the muffins may not rise as well if the batter sits for too long.

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