Small Muffins Recipe

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan (about 24 wells) or line with mini paper liners. If using a standard mini pan with 24 wells, this recipe will fill most wells about 3/4 full.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.

Combine wet ingredients

In a separate bowl or large measuring cup, beat the large egg lightly, then whisk in the milk, vegetable oil (or melted butter), and vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix or the muffins will be tough.

Add mix-ins (optional)

If using blueberries or chocolate chips, gently fold them into the batter until distributed. If using frozen blueberries, toss them in a teaspoon of flour first to help prevent sinking.

Portion batter

Using a small cookie scoop or a teaspoon, fill each mini muffin well about 3/4 full. If desired, sprinkle the tops with coarse sugar for a slight crunch.

Bake

Bake in the preheated oven for 10–13 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin (not into a berry or chip) comes out clean or with a few moist crumbs.

Cool

Remove the pan from the oven and allow the muffins to cool in the pan for 3–5 minutes. Transfer muffins to a wire rack to cool completely or serve warm.

Serve warm or at room temperature. Small muffins are best the day they are made but will keep stored in an airtight container at room temperature for up to 2 days.

To freeze: place completely cooled muffins in a single layer on a baking sheet to freeze for 1 hour, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in a low oven or microwave.