Mini Muffins
Ingredients
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- 6 tbsp unsalted butter – melted and cooled to room temperature, plus a little more for greasing pan if not using liners
- 1 1/2 cups all-purpose flour – scooped and leveled (180g)
- 2/3 cup granulated sugar (134g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt
- 2 large eggs – at room temperature
- 1/2 cup whole milk – at room temperature
- 1 1/2 tsp vanilla extract
- 1/3 cup sour cream – at room temperature
- 1/2 cup mini chocolate chips
Instructions
- 1.
Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin pan lightly with butter or line with mini paper liners.
- 2.
Melt the butter in a small saucepan or in the microwave, then set aside to cool until just warm, about 5 minutes.
- 3.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until well combined.
- 4.
In a separate large bowl, whisk the eggs until lightly blended, then whisk in the whole milk, vanilla extract, sour cream, and the cooled melted butter until smooth.
- 5.
Add the dry ingredients to the wet ingredients and stir gently with a spatula just until no dry streaks of flour remain; do not overmix. The batter will be thick.
- 6.
Fold in the mini chocolate chips with a few gentle strokes until evenly distributed.
- 7.
Use a small spoon or scoop to divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- 8.
Bake the mini muffins on the center rack until they are risen, lightly golden at the edges, and a toothpick inserted in the center comes out clean or with a few moist crumbs, 10–13 minutes.
- 9.
Remove the pan from the oven and let the muffins cool in the pan for 5 minutes to set.
- 10.
Carefully transfer the mini muffins to a wire rack and let cool until just warm or at room temperature before serving.
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Mini muffins are bite-sized versions of classic muffins, with a soft, tender crumb and a lightly sweet, buttery flavor. Their small size makes them ideal for snacking, lunchboxes, brunch buffets, or serving alongside coffee and tea. This format allows for a good balance of golden edges and moist centers, offering plenty of flavor in just a few bites.
Over time, mini muffins have become a staple in American home baking, evolving from traditional full-size muffin recipes adapted to smaller pans. As muffin tins diversified in size in the late 20th century, mini versions gained popularity for parties, bake sales, and kid-friendly treats. Today, they are a flexible canvas for countless mix-ins and flavors, while still rooted in the straightforward, stirred-batter muffin tradition that developed in North America.