Little Bites Mini Muffins (Printable Version)

Soft, bite-sized muffins with vanilla and butter; optional chips or berries — quick, snack-friendly.

# What You Need:

01 - 1 1/4 cups all-purpose flour

02 - 1/2 cup granulated sugar

03 - 1 teaspoon baking powder

04 - 1/4 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 1/3 cup unsalted butter, melted and cooled

07 - 1/2 cup whole milk

08 - 1 large egg

09 - 1 teaspoon pure vanilla extract

10 - 1/3 cup mini chocolate chips or blueberries

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 together the melted butter, milk, egg, and vanilla extract until smooth and well combined.

04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender.

05 - Gently fold in mini chocolate chips or blueberries, if using, distributing evenly throughout the batter.

06 - Spoon 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 muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

01 -

They come together in one bowl with zero fancy equipment and bake in under twelve minutes.
The batter is endlessly adaptable so you will never get bored making the same thing twice.

02 -

Overmixing is the single biggest enemy of tender muffins so stop stirring the moment everything looks combined.
Every oven runs slightly different so start checking at the ten minute mark to avoid dry overbaked centers.

03 -

Use a small cookie scoop to fill the cups evenly and keep your hands clean.
Toss your chocolate chips or blueberries in a pinch of flour before folding them in so they do not sink to the bottom.