Description
Soft, lightly sweet mini muffins made with simple pantry staples and baked to golden perfection in just 10 minutes. Perfect for breakfast, snacks, or lunchboxes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and lightly grease a mini muffin pan or line with mini paper liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Spoon batter into mini muffin cups, filling each about three quarters full.
- Bake for about 10 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.
- Serve warm and enjoy.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- You can add ½ cup mini chocolate chips or blueberries for variation.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 2 months and reheat briefly before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70
- Sugar: 4g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 12mg