- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and greasing or lining a mini muffin tin with paper liners.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. This ensures an even distribution of dry ingredients.
- Cream the Butter and Egg: In a separate large bowl, cream together the softened butter and egg using a hand mixer or stand mixer until light and fluffy. Add in the vanilla extract and continue mixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with milk. Mix until just combined.
- Add Optional Mix-ins: If you’re using chocolate chips or any other mix-ins, fold them into the batter now.
- Fill the Mini Muffin Tin: Spoon the batter into each mini muffin cup, filling them about 2/3 of the way full. This allows room for them to rise without overflowing.
- Bake: Place the muffin tin in the oven and bake for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the mini treats cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
- Serving Suggestions: These mini treats are perfect for an afternoon snack, as a quick breakfast bite, or even as a cute addition to any party spread. Serve them fresh or warm them up for a few seconds in the microwave if they’ve cooled down.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze these mini treats for up to a month. Just let them cool completely before storing in a freezer bag or container.
Variations:
- Fruit & Nut Mini Muffins: Add 1/4 cup of chopped nuts (like walnuts or pecans) and 1/4 cup of dried fruit (such as cranberries or raisins) to the batter for a more complex flavor.
- Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and swap the butter with vegan butter or coconut oil. Use almond or oat milk in place of dairy milk.
- Low-Sugar Option: Reduce the sugar to 1/4 cup or substitute with a sugar alternative like stevia or monk fruit for a healthier take.
FAQs:
1. Can I make these mini muffins in advance? Absolutely! These mini muffins store well for several days, and you can even freeze them for longer storage. Just let them cool completely before freezing.
2. Can I use gluten-free flour in this recipe? Yes, gluten-free all-purpose flour can be used as a substitute for regular flour. Just be sure to add 1/2 teaspoon of xanthan gum if your gluten-free flour blend doesn’t already contain it.
3. How do I prevent the muffins from sticking to the tin? Grease your mini muffin tin well or use paper liners to ensure easy removal. If using a non-stick muffin tin, you might still want to lightly grease the cups just to be safe.
4. Can I make these mini muffins without chocolate chips? Of course! You can skip the chocolate chips entirely or replace them with other mix-ins like fresh berries, seeds, or even a sprinkle of cinnamon for extra flavor.
5. How long should I bake if I’m using a regular muffin tin? If you’re using a standard muffin tin instead of a mini one, the bake time will increase to around 18-20 minutes. Just be sure to check doneness by inserting a toothpick into the center.
These mini muffins are perfect for anyone looking to indulge in a little snack throughout the day without committing to a big portion. Whether you’re enjoying them as-is or experimenting with new flavor variations, you’ll have a mini treat ready in no time!
