Little Bites Mini Muffins (Printable)

Tender, bite-sized muffins ready in under 30 minutes; makes 24 portable snack-sized bites.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups (155 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/3 cup (75 g) unsalted butter, melted and cooled
07 - 1/2 cup (120 ml) whole milk
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Mix-ins (optional)

10 - 1/3 cup (60 g) mini chocolate chips or blueberries

# Steps:

01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth and fully combined.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender.
05 - Gently fold in mini chocolate chips or blueberries, if using, distributing evenly throughout the batter.
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.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 30 minutes from pantry staples you probably already have.
  • The batter is completely forgiving, so even a distracted morning will not ruin them.
  • Freeze a big batch and you will always have something ready for lunchboxes or surprise guests.
02 -
  • Overmixing the batter produces tough, rubbery muffins, so embrace a few small lumps and walk away from the bowl.
  • If your butter is too hot when it hits the egg, you will end up with little scrambled bits in the batter, so patience matters.
03 -
  • Toss your chocolate chips or blueberries in a light dusting of flour before folding them in, this prevents them from sinking to the bottom during baking.
  • Let the melted butter cool until it is barely warm to the touch, this small patience is the difference between a silky batter and a curdled one.

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