My Best Mini Muffins (Printer-Friendly)

Soft, flavorful mini muffins with mix-in options like chocolate chips and lemon zest for quick baking.

# List of Ingredients:

→ Wet Ingredients

01 - 1 large egg
02 - 80 ml vegetable oil
03 - 120 g sour cream
04 - 5 ml vanilla extract

→ Dry Ingredients

05 - 125 g granulated sugar
06 - 180 g all-purpose flour
07 - 5 g baking powder
08 - 2 g baking soda
09 - 10 g cornstarch
10 - 2 g salt

→ Optional Mix-ins

11 - 50 g chocolate chips or sprinkles
12 - 5 g lemon zest
13 - 2 g poppy seeds

# Preparation Steps:

01 - In a mixing bowl, whisk together the egg, vegetable oil, sour cream, and vanilla extract until smooth and uniform.
02 - Add granulated sugar to the wet mixture and stir thoroughly until fully integrated.
03 - In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cornstarch, and salt.
04 - Gradually add the dry ingredients to the wet ingredients, folding gently until just combined without overmixing.
05 - Fold in your choice of chocolate chips, sprinkles, lemon zest, or poppy seeds to customize the flavor.
06 - Using a small cookie scoop, evenly distribute the batter into a mini muffin pan prepared with nonstick spray or liners.
07 - Bake in a preheated oven at 175 °C (350 °F) for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Additional Suggestions:

01 - Using a small cookie scoop ensures uniform mini muffins that bake evenly.

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