Best Mini Muffins Ever

<p>These mini muffins are my go to recipe whenever I want a quick, crowd pleasing baked good that feels homemade but doesn’t take all day. They come together easily in one bowl with simple ingredients and can be customized with your favorite mixins for endless variety. Whether it’s a busy morning, a snack for the kids, or a sweet bite with coffee, these muffins never disappoint.</p> <p>My kids have declared these their favorite muffin, and they ask for them often enough that I keep a batch in the freezer for quick snacks.</p>

Ingredients

<ul><li><strong>Egg:</strong> adds structure and moisture binding the ingredients together</li><li><strong>Oil:</strong> keeps muffins tender and moist, choose a neutral flavor like vegetable or canola</li><li><strong>Sour cream:</strong> provides tang and richness contributing to a soft texture</li><li><strong>Vanilla extract:</strong> boosts overall flavor and adds a warm aromatic note, use pure if possible</li><li><strong>Granulated sugar:</strong> balances the batter with sweetness</li><li><strong>Allpurpose flour:</strong> the base for structure fresh finetextured flour works best</li><li><strong>Baking powder:</strong> helps muffins rise with a light, fluffy crumb</li><li><strong>Baking soda:</strong> works with sour cream for an extra lift and browning</li><li><strong>Cornstarch:</strong> adds delicate softness, preventing muffins from becoming dense</li><li><strong>Salt:</strong> enhances all the flavors in the batter</li><li><strong>Mixins of your choice:</strong> think mini chocolate chips, rainbow sprinkles, fresh lemon zest, or poppy seeds for fun twists. Use fresh or goodquality items to get the best flavor</li></ul>

Instructions

<dl><dt><strong>Sift the Dry Ingredients:</strong></dt><dd>Combine the all purpose flour, baking powder, baking soda, cornstarch, and salt into a bowl. Sifting helps remove lumps and ensures even distribution of the leavening agents for perfectly light muffins.</dd><dt><strong>Whisk the Wet Ingredients:</strong></dt><dd>In a separate large mixing bowl, whisk together the egg, oil, sour cream, vanilla extract, and sugar until everything is smooth and well blended. This creates a creamy base that will yield tender muffins.</dd><dt><strong>Combine the Wet and Dry Mixtures:</strong></dt><dd>Pour the dry ingredients into the wet ingredients all at once. Gently fold them together using a spatula or spoon, just until you no longer see streaks of flour. Overmixing can make the muffins tough, so stop as soon as the batter looks combined.</dd><dt><strong>Add Your Mixins:</strong></dt><dd>Fold in your chosen mixins, such as chocolate chips or lemon zest, gently folding them evenly through the batter. This step lets you customize each batch and keep things exciting.</dd><dt><strong>Prepare the Mini Muffin Pan:</strong></dt><dd>Lightly grease the mini muffin tin or use paper liners to prevent sticking. A small cookie scoop is your best friend here it helps portion uniform mini muffins that bake evenly and look professional.</dd><dt><strong>Spoon Batter into Muffin Pan:</strong></dt><dd>Using the scoop or spoon, fill each mini muffin cup about two thirds full. This leaves space for the muffins to rise without spilling over the edges.</dd><dt><strong>Bake:</strong></dt><dd>Place the muffin tin in a preheated oven at 350 degrees Fahrenheit and bake for 12 to 15 minutes. The muffins should be golden on top and spring back lightly when touched. A toothpick inserted in the center should come out clean.</dd><dt><strong>Cool and Enjoy:</strong></dt><dd>Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and makes handling easier.</dd></dl>

<p>One of my favorite moments was surprising my kids with a batch of lemon poppy seed mini muffins after school and watching their faces light up. That kind of joy is why I keep coming back to this recipe.</p>

Storage Tips

<p>Store leftover muffins in an airtight container at room temperature for up to three days to keep them soft. For longer storage, freeze them in a resealable bag with parchment paper between layers to prevent sticking. Defrost at room temperature or pop them in the microwave for 15 seconds for a fresh baked feel.</p>

Ingredient Substitutions

<p>Sour cream can be swapped with Greek yogurt for a tangy twist and a slight boost in protein. Use melted butter instead of oil for a richer flavor though the texture will be a bit more dense. If you do not have cornstarch, replace it with an equal amount of additional flour but expect a slightly less tender crumb. Try almond extract or orange zest in place of vanilla for a different but delicious flavor profile.</p>

Serving Suggestions

<p>Mini muffins are perfect on their own as a snack or served alongside a cup of coffee or tea for a quick breakfast. They also shine sliced and toasted with a pat of butter or cream cheese spread. For a fun dessert twist, turn them into mini ice cream sandwiches by slicing them in half and adding a scoop of your favorite ice cream. For seasonal twists add pumpkin pie spice and diced apples in fall, fresh berries or diced peaches in summer, or holiday sprinkles and peppermint extract in winter.</p>

<p>These mini muffins are quick, versatile, and perfect for busy days. Try the sour cream trick and you will wonder how you ever baked without it.</p>

Common Questions About Recipes

→ What ingredients make mini muffins soft?

The combination of sour cream, oil, and cornstarch helps produce soft and tender mini muffins.

→ Can I add mix-ins to these mini muffins?

Yes, chocolate chips, sprinkles, lemon zest, and poppyseeds are great mix-in options.

→ How long does it take to prepare mini muffins?

Preparation takes about 15 minutes, with simple steps and minimal cleanup.

→ What baking pan is recommended for mini muffins?

A mini muffin pan or a small cookie scoop helps achieve uniform, bite-sized portions.

→ Can these muffins be made ahead of time?

Yes, mini muffins can be stored in an airtight container for a few days or frozen for longer freshness.