Little Bites Mini Muffins (Printable)

Buttery, bite-sized mini muffins, soft and quick to bake—perfect for snacks or lunchboxes. Makes 24.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups (155 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/3 cup (75 g) unsalted butter, melted and cooled
07 - 1/2 cup (120 ml) whole milk
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Mix-ins (optional)

10 - 1/3 cup (60 g) mini chocolate chips or blueberries

# How To Make:

01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in mini chocolate chips or blueberries, if using, distributing them evenly throughout the batter.
06 - Spoon the batter evenly into the prepared mini muffin cups, filling each about three-quarters full.
07 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under thirty minutes from pantry staples you probably already have.
  • The batter is completely forgiving so even a distracted morning cook can pull these off without stress.
  • Freezing a batch means you always have something sweet waiting when cravings hit.
02 -
  • Overmixing the batter is the fastest way to end up with tough, rubbery muffins instead of the tender crumb you want.
  • Every oven runs differently so start checking at the minimum bake time rather than relying solely on the clock.
03 -
  • Let the melted butter cool until it is just warm to the touch or it will start cooking the egg on contact.
  • The batter should look slightly lumpy when you stop mixing and that is exactly when you walk away from the bowl.

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