Little Bites Mini Muffins (Printable)
Soft, bite-sized muffins with vanilla and optional chocolate chips or blueberries - quick to bake, great for snacks.
# 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
10 - 1/3 cup mini chocolate chips or blueberries
# How-To Steps:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease each cup thoroughly with nonstick spray.
02 - In a medium bowl, whisk together the all-purpose flour, granulated 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 with a spatula until just combined. Stop mixing as soon as no dry streaks remain to avoid tough muffins.
05 - Gently fold mini chocolate chips or blueberries into the batter, distributing evenly without overworking.
06 - Spoon batter evenly into the prepared mini muffin tin, filling each cup approximately three-quarters full.
07 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They come together in under thirty minutes from bowl to cooling rack, which means you can decide to make them and already be eating one in the time it takes to watch a sitcom.
- The batter is forgiving enough that you can swap in whatever mix ins you have lurking in the pantry and they still turn out beautifully every single time.
02 -
- Melted butter that is too hot will cook the egg on contact and leave you with bits of scrambled egg through your batter, so patience at that step saves everything.
- These muffins freeze beautifully for up to two months, and pulling a frozen bag out on a chaotic Wednesday morning feels like a gift your past self left for you.
03 -
- A small cookie scoop sized for mini muffins fills each cup perfectly with no mess and no guessing, and it is a tool worth owning if you make these even semi regularly.
- Let the muffins cool completely before storing them, because trapped warmth creates condensation and soggy tops that undo all your careful baking work.