Best Mini Muffins

These mini muffins have become my family’s trusted goto snack and breakfast treat. They are quick to whip up, perfectly sized for little hands, and incredibly adaptable to whatever flavors you’re craving. Whether it’s a dash of chocolate chips or a sprinkling of funfetti, these muffins can be made your own in no time.

My kids go wild for these and they have become a regular request in our house especially on busy mornings or days when morale needs a little boost. I first made these during a hectic week and they quickly became a comforting staple that lifted everyone’s mood.

Ingredients

• Egg: acts as the binding and adds moisture choose large, fresh eggs for best texture
• Vegetable oil: keeps muffins tender light flavored oils work best so as not to overpower
• Sour cream: essential for moist crumb and slight tang full fat gives the best richness
• Vanilla extract: adds sweetness depth pure vanilla is worth the little extra cost
• Granulated sugar: balances flavors and provides just enough sweetness
• Allpurpose flour: the structure of the muffin sift to avoid lumps and use fresh flour for best rise
• Baking powder: the leavening agent that makes muffins rise and become fluffy
• Cornstarch: helps create a soft tender crumb that feels light in every bite
• Salt: enhances overall flavor and balances sweetness
• Optional mixins like chocolate chips, sprinkles, lemon zest, or poppy seeds: add personality and extra fun choose quality toppings for the best results

Instructions

Sift and combine dry ingredients:

Use a finemesh sieve or sifter to combine flour, baking powder, cornstarch, and salt in a bowl. This step prevents lumps and ensures even distribution of the leavening agents so your muffins bake up light and fluffy.

Whisk the wet ingredients:

In a separate large bowl, beat the egg until well blended. Add vegetable oil, sour cream, and vanilla extract, whisking until the mixture is smooth and slightly thickened for a rich base.

Combine sugar with wet mixture:

Gradually stir in the sugar, making sure it dissolves completely. This helps distribute sweetness evenly throughout the batter.

Fold dry into wet ingredients:

Gently stir the sifted dry ingredients into the wet ingredients in batches. Use a spatula to fold the mixture carefully, stopping as soon as the batter is evenly combined to avoid overmixing, which can make muffins tough.

Add your mixins:

Carefully fold in your chosen mixins such as chocolate chips or sprinkles. This step is fun and allows you to customize the muffins exactly how you like them.

Prepare the mini muffin pan:

Use a mini muffin tin and either lightly grease it or use mini paper liners. Using a small cookie scoop will help portion out the batter evenly and prevents mess.

Fill and bake:

Spoon or scoop batter into each cup filling about three quarters full. Bake in a preheated oven at 350 degrees Fahrenheit for about 12 to 15 minutes or until a toothpick inserted comes out clean.

Cool before serving:

Let the mini muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely. This prevents them from breaking apart and keeps the bottoms from getting soggy.

One of my favorite mixins is lemon zest and poppy seeds because the brightness balances out the richness perfectly. I remember baking a batch for a school event and seeing how quickly they disappeared — there’s something about their size and flavor that makes them pure magic with a cup of tea.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, pop them in the fridge for up to a week. They are also freezer friendly and can be frozen for up to three months. Thaw at room temperature or warm briefly in the microwave before serving.

Ingredient Substitutions

If you don’t have sour cream, plain Greek yogurt is a great substitute and similarly moistens the muffins. Coconut oil or melted butter can replace vegetable oil but will add subtle flavor differences. You can swap granulated sugar for brown sugar, which will lend a slight caramel note but may affect texture slightly.

Serving Suggestions

Mini muffins are perfect on their own as a snack or quick breakfast. Serve alongside fresh fruit, yogurt, or a drizzle of honey for extra sweetness. They also make an excellent addition to lunchboxes or party platters where bite sized portions shine.

Enjoy these mini muffins warm or at room temperature for a quick snack or breakfast. They’re easy to customize so have fun experimenting with mixins.

Your Recipe Questions Answered

→ What ingredients make these mini muffins tender?

The combination of sour cream, oil, and a touch of cornstarch helps create a soft and tender crumb in these mini muffins.

→ Can I add mix-ins to these muffins?

Yes! Chocolate chips, sprinkles, lemon zest, or poppy seeds are all great additions to customize flavor and texture.

→ How do I portion the batter evenly?

Using a small cookie scoop ensures each mini muffin is uniform in size and bakes evenly.

→ How long do mini muffins stay fresh?

Stored in an airtight container, they stay fresh for up to 2-3 days at room temperature or longer if refrigerated.

→ Can these mini muffins be made ahead?

Absolutely. Bake ahead and freeze for a quick thawed snack or lightly toasted breakfast option whenever you like.