Little Bites Mini Muffins (Print Version)

Tender, bite-sized mini muffins with vanilla and optional chocolate chips — quick to mix, bake and pack for snacks.

# What You’ll Need:

01 - 1 1/4 cups (155 g) all-purpose flour

02 - 1/2 cup (100 g) granulated sugar

03 - 1 tsp baking powder

04 - 1/4 tsp baking soda

05 - 1/4 tsp salt

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 tsp pure vanilla extract

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

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 incorporated.

04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.

05 - Gently fold in the mini chocolate chips or blueberries, if using, distributing them evenly throughout the batter.

06 - Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 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 the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

01 -

These come together so fast you can mix them while the oven preheats.
They freeze beautifully which means you always have a grab and go option hiding in the freezer.

02 -

Overmixing is the number one mistake and it turns tender muffins into rubbery ones.
If using frozen blueberries do not thaw them first and toss them in a pinch of flour to prevent purple batter.

03 -

An ice cream scoop is the fastest way to divide batter evenly with zero mess.
Start checking at the 10 minute mark because mini muffins go from perfect to overdone in a flash.