Little Bites Mini Muffins (Printable Version)
Soft, bite-sized vanilla muffins with optional chocolate chips or blueberries — quick, portable, and kid-friendly.
# 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
10 - 1/3 cup (60 g) mini chocolate chips or fresh blueberries
# Method:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease each cup thoroughly with nonstick spray.
02 - In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the melted and cooled butter, whole milk, egg, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Stop mixing as soon as no dry streaks remain to keep the muffins tender.
05 - Gently fold mini chocolate chips or fresh blueberries into the batter with a few light strokes, taking care not to overwork it.
06 - Spoon the batter evenly into the prepared mini muffin cups, filling each one 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 and the tops are lightly golden.
08 - Let the muffins rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
# Chef's Tips:
01 -
- They go from mixing bowl to oven to plate in under 30 minutes flat, which is faster than any coffee shop run.
- The batter is endlessly adaptable so you will never get bored making them.
- Their tiny size means you can eat three and still feel virtuous about your choices.
02 -
- Overmixing the batter produces tough dense muffins so always err on the side of undermixing.
- Every oven runs differently and mine consistently needs exactly 11 minutes so start checking at the 10 minute mark.
03 -
- Let the melted butter cool until it is just warm to the touch or it will cook the egg on contact and create stringy bits.
- Toss your mix ins in a tiny pinch of flour before folding them in so they do not all sink to the bottom.