Description

If you’re searching for a delightful treat to brighten your mornings or a satisfying snack to indulge in throughout the day, look no further than mini muffins! These little wonders are not only incredibly versatile but also perfect for any occasion. Originating from traditional muffin recipes that date back centuries, mini muffins have captured hearts and taste buds around the globe with their bite-sized charm. The joy of preparing mini muffins lies in their adaptability; you can create sweet or savory varieties to suit any palate. From a classic blueberry muffin bursting with juicy berries to a savory cheese and herb muffin that pairs beautifully with soup, the possibilities are endless. The ease of preparation makes them a favorite among both novice and experienced bakers alike. Whether you're hosting a brunch, planning a picnic, or simply looking to enjoy a cozy afternoon snack, mini muffins are sure to bring a smile to your face.

Ingredients

• For the Muffin Batter:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk (or a dairy-free alternative)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• For the Blueberry Filling:
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tablespoon all-purpose flour (to help absorb moisture)
• For the Topping (optional):
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 cup melted butter

Preparation Method

Begin by preheating your oven to 350°F (175°C). This is an important step, as starting with a hot oven helps the muffins rise perfectly and develop a lovely golden color. As the oven warms up, prepare your mini muffin tin by greasing it with a light coat of cooking spray or butter. You can also use mini muffin liners if you prefer an easier cleanup.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. This step is critical because it ensures that the leavening agents are evenly distributed throughout the flour, leading to perfectly risen muffins.

In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. The milk adds moisture, while the oil keeps the muffins tender and fluffy. If you’re looking for a healthier option, you can substitute half of the oil with unsweetened applesauce for a lighter muffin.

Now, it’s time to bring the wet and dry ingredients together. Pour the wet mixture into the bowl of dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins, and we want them to be soft and tender.

Once the batter is mixed, gently fold in the blueberries. If you’re using frozen blueberries, do not thaw them first, as this can cause them to bleed into the batter and turn it an unappetizing shade of purple. The little bursts of blueberry flavor in each bite will be worth the wait.

Now that your batter is ready, it’s time to fill the muffin tin. Using a small ice cream scoop or a spoon, fill each muffin cup about two-thirds full. This allows enough room for the muffins to rise without overflowing. If you like a little extra sweetness, now is the perfect time to sprinkle a few more blueberries on top of each muffin cup for an eye-catching presentation.

If you’re opting for a topping, mix the sugar and cinnamon together in a small bowl. After filling the muffin tin, drizzle a small amount of melted butter over the top of each muffin and then sprinkle the cinnamon-sugar mixture generously. This will create a delightful crunchy topping once baked.

Place the muffin tin in the preheated oven and bake for 15-20 minutes. The exact baking time will depend on your oven, so keep an eye on them. You’ll know they’re done when the tops are golden brown, and a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be irresistible!

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. This brief cooling period allows them to set and makes them easier to remove. After that, gently transfer the muffins to a wire rack to cool completely. As they cool, you can savor the delightful smell that fills your kitchen.

Tips and Conclusion

If you want to get creative with your mini muffins, consider trying different flavor variations. For example, swap out the blueberries for chocolate chips, chopped nuts, or shredded coconut. You can also add spices such as nutmeg or cardamom for a unique twist. If you’re feeling adventurous, try incorporating a splash of citrus zest, like lemon or orange, to brighten the flavor profile.

For storage, keep the muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply place them in a zip-top freezer bag, and they can last up to three months. To enjoy, just pop them in the microwave for a few seconds to warm them up before serving.



Making mini muffins is not only a rewarding experience, but it also opens the door to countless possibilities in flavor and style. Whether you enjoy them fresh out of the oven or packed in a lunchbox, these delightful treats are sure to satisfy your cravings. The joy of tasting a homemade mini muffin, bursting with flavor and warmth, is an experience that brings comfort and happiness.

As you explore your baking journey, consider trying other related recipes on our site, such as savory mini muffins with cheese and herbs or decadent chocolate chip mini muffins that are sure to impress. Don’t forget to share this mini muffin recipe with friends and family so they can enjoy the delightful experience too. Happy baking!