Magnificent Mini Muffins
Delight your taste buds with these Magnificent Mini Muffins—a versatile treat that combines soft, fluffy texture with bursts of flavor in every bite! Perfectly portioned for snacking or brunch gatherings, these quick-to-make mini muffins come together in just 15 minutes of prep time and bake to golden perfection in under 12 minutes. This easy recipe uses pantry staples like all-purpose flour, vanilla extract, and melted butter, and offers customizable mix-ins such as sweet mini chocolate chips or juicy fresh blueberries. Whether you’re looking for a kid-friendly snack, a portable breakfast option, or a crowd-pleasing dessert, these bite-sized muffins are irresistible, flavorful, and ready to brighten any occasion. Plus, they stay fresh for days—or can be frozen for make-ahead convenience!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 0.5 cups whole milk
- 0.5 cups mini chocolate chips (optional)
- 0.5 cups fresh blueberries (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease it lightly with non-stick cooking spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar, melted butter, and vanilla extract until combined.
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
Gradually stir in the dry flour mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
If using optional mix-ins such as mini chocolate chips or blueberries, gently fold them into the batter.
Using a small spoon or a mini ice cream scoop, fill each muffin tin cavity around 2/3 full. Do not overfill to allow room for the muffins to rise.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 363.7 g | 132% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 212.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 321 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
