Best Mini Muffins

This recipe for mini muffins is one of those super reliable crowd-pleasers that I return to over and over in my busy kitchen. It’s simple, quick, and adaptable, perfect for when you need a sweet treat without a fuss or when feeding picky eaters who just want something familiar and tasty. These mini muffins are light, fluffy, and just the right size to pop in your mouth, making them perfect for breakfasts, snacks, or even a small dessert.

I first made these mini muffins when my kids were little and picky, and they quickly became a staple because everyone loved them. They are my goto when the week feels hectic and I need an easy win.

Ingredients

• Egg: binds everything together and adds richness
• Vegetable oil: keeps the muffins moist and tender
• Sour cream: adds moisture and a slight tang for a fluffy texture
• Vanilla extract: enhances flavor, choose pure for best taste
• Sugar: sweetens the batter, use granulated for a classic result
• Allpurpose flour: provides the structure, fresh and unbleached flour works best
• Baking powder: leavens the muffins so they rise nicely
• Cornstarch: helps create that soft, melt in your mouth crumb
• Salt: balances sweetness and intensifies flavor
• Optional mixins (chocolate chips, sprinkles, lemon zest and poppyseeds): customize for your mood and cravings, fresh additions bring good texture and bursts of flavor

Instructions

Sift and Combine Dry Ingredients:

Sift the allpurpose flour, baking powder, cornstarch, and salt into a bowl. Sifting ensures there are no lumps and helps distribute the leavening evenly which gives better muffin rise and texture.

Whisk the Wet Ingredients:

In a separate large bowl, whisk together the egg, vegetable oil, sour cream, and vanilla extract until smooth. This mixture will provide moisture and richness which is key to soft muffins.

Add Sugar to Wet Mixture:

Gradually add the granulated sugar to the wet ingredients, whisking continually. This helps the sugar dissolve slightly and ensures your muffins have an even sweetness throughout.

Combine Wet and Dry Ingredients:

Pour the dry ingredients into the wet mixture and gently fold together using a spatula just until combined. Avoid overmixing as this can make muffins dense and tough. A few small lumps are okay.

Fold in Your Mixins:

Gently fold in your chosen add ins like chocolate chips, sprinkles, lemon zest, or poppyseeds. Be sure they are evenly distributed but do not overwork the batter.

Prepare Your Mini Muffin Pan:

Lightly grease or line your mini muffin pan with paper liners. Using a small cookie scoop or teaspoon, fill each cup almost to the top. This ensures uniform size and even baking.

Bake the Mini Muffins:

Place the pan in a preheated oven at 350 degrees Fahrenheit and bake for about 12 to 15 minutes. Bake until the tops are golden and a toothpick inserted comes out clean or with just a few moist crumbs.

Cool and Serve:

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. These mini muffins can be enjoyed warm or at room temperature.

My favorite ingredient in these muffins is the sour cream. It adds a lovely moistness and just the right bit of tang to balance the sweetness that really sets these apart from your everyday mini muffin. Making these became a quiet tradition in my house where my kids loved helping me fold in their favorite mixins, creating little customized bites that always brought smiles to the table.

Storage Tips

These mini muffins keep well in an airtight container at room temperature for up to three days. For longer storage, freeze in a sealed bag or container for up to three months. To reheat, just warm gently in the microwave or toaster oven until soft.

Ingredient Substitutions

Greek yogurt can be a good substitute for sour cream to provide moisture and tang, though the texture might be slightly denser. You can swap vegetable oil with melted butter for a richer flavor and added depth. If dairy or eggs are an issue, banana or applesauce can work as egg replacements though the texture will change.

Serving Suggestions

Serve these little muffins fresh alongside a cup of tea or coffee for a quick breakfast. They also make excellent snacks for packed lunches or after school. For a special occasion, top with a dab of cream cheese frosting or a drizzle of honey.

These mini muffins are an easy reliable treat to keep on hand for breakfasts snacks and lunchboxes. Theyre quick to make and simple to customize for any season or craving.

Common Questions About Recipes

→ What ingredients make these mini muffins so soft?

The combination of sour cream, cornstarch, and baking powder creates a tender, fluffy texture in these mini muffins.

→ How can I add different flavors to these mini muffins?

You can mix in chocolate chips, sprinkles, lemon zest, or poppyseeds to customize the flavor to your liking.

→ What’s the recommended baking time for mini muffins?

Baking these muffins for about 15 minutes ensures they are cooked through but still moist and tender inside.

→ Any tips for shaping uniform mini muffins?

Using a small cookie scoop helps portion the batter evenly, resulting in consistent muffin sizes and even baking.

→ Can these muffins be prepared ahead of time?

Yes, you can bake these mini muffins in advance and store them in an airtight container for several days to maintain freshness.