Mini Muffins
Mini muffins are the ultimate snack for any occasion—whether for breakfast, a lunchbox treat, or an afternoon pick-me-up. These bite-sized delights come in various flavors, making them versatile and appealing to all. In this article, you’ll discover how to make mini muffins that are fluffy, flavorful, and perfect for sharing with friends and family. Let’s dive into this delightful baking adventure!
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup milk
– 1/4 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract
– Optional: 1/2 cup chocolate chips or blueberries
Servings and Cooking Time
This recipe makes approximately 12 mini muffins. Preparation time is about 15 minutes, while the cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 mini muffin) contains approximately 120 calories, 4g fat, 18g carbohydrates, 1g fiber, and 2g protein. This nutritional information is based on one muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Line a mini muffin pan with paper liners or grease it well.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, mix milk, vegetable oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in chocolate chips or blueberries if using.
7. Fill each mini muffin cup about 2/3 full with batter.
8. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted comes out clean.
9. Remove from the oven and let cool in the pan for 5 minutes.
10. Transfer muffins to a wire rack to cool completely.
Alternative Ingredients
You can easily substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, replace granulated sugar with coconut sugar or honey for a different flavor profile. Dairy-free milk can also be used instead of regular milk for a vegan version.
Serving and Pairings
These mini muffins pair wonderfully with a cup of coffee or tea. They make an excellent addition to breakfast spreads or can be enjoyed as a snack with yogurt or fruit on the side.
Storage and Reheating
Store mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in an oven at 350°F (175°C) for a few minutes.
Cooking Mistakes
– Avoid overmixing the batter to keep muffins fluffy.
– Ensure your baking powder is fresh for proper rising.
– Don’t skip lining or greasing the muffin pan.
– Check muffins for doneness with a toothpick.
– Let muffins cool before serving to enhance flavor.
Helpful Tips
– Experiment with different mix-ins like nuts or dried fruit.
– Use a cookie scoop for even batter distribution.
– Add a sprinkle of sugar on top before baking for a crunchy crust.
– Adjust baking time based on your oven’s calibration.
FAQs
What can I use instead of eggs in mini muffins?
You can use applesauce, mashed bananas, or flaxseed meal mixed with water as egg substitutes in mini muffins.
Can I make mini muffins ahead of time?
Yes, you can prepare the batter the night before and bake in the morning, or bake them in advance and store them.
How do I know when mini muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Can I use whole wheat flour?
Absolutely! Whole wheat flour can be used for a healthier option, but it may result in denser muffins.
How long do mini muffins last?
When stored in an airtight container, they last for about 3 days at room temperature or up to 3 months in the freezer.
Conclusion
Mini muffins are a delightful treat that anyone can enjoy. With their ease of preparation and endless flavor possibilities, they are perfect for any occasion. Bake a batch today and savor the goodness of these bite-sized delights!
Mini Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup chocolate chips or blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Line a mini muffin pan with paper liners or grease it well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in chocolate chips or blueberries if using.
- Fill each mini muffin cup about 2/3 full with batter.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
