Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cane sugar
1 cup whole milk
3 tablespoons butter, melted and slightly cooled
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
For topping: mini chocolate chips, strawberries, blueberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the cane sugar, milk, melted butter, egg, and vanilla extract.
- Slowly add the dry ingredients into the wet ingredients and mix until just combined using a rubber spatula. Be careful not to overmix.
- Grease a mini muffin tin with cooking spray to prevent sticking.
- Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. This recipe makes exactly 24 mini muffins.
- Top each muffin with your choice of mix-ins. You can add 2-3 blueberries, 2-3 small strawberry chunks, and a teaspoon of mini chocolate chips for different flavor combinations.
- Bake the mini muffins for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins sit in the pan for 2-3 minutes before removing them. Serve warm, with a drizzle of maple syrup for dipping.
Notes
- For a vegan version, use plant-based milk and replace the egg with a flax egg.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Try adding spices like cinnamon or nutmeg for extra flavor.
- For a savory twist, add cheese or bacon bits to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Reheat the muffins in the microwave or oven to enjoy them warm.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
