Description
These mini muffins offer a delightful balance of sweetness and a tender, fluffy texture. Baked to a golden perfection, they present a subtly sweet flavor profile, often enhanced by a hint of vanilla. Their light crumb makes them an ideal accompaniment to coffee or tea, or a pleasant snack at any time of day. The baking process results in a uniformly soft interior and a gently domed top.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (whole or 2%)
- ¼ cup unsalted butter, melted and cooled, or neutral oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin pan with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are acceptable.
- Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the pan from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Avoid overmixing the batter to ensure light and tender muffins.
For best results, ensure all wet ingredients are at room temperature.
Store cooled muffins in an airtight container at room temperature for up to 3 days.
These muffins freeze well; simply thaw at room temperature or warm gently before serving.
Consider adding a pinch of nutmeg or lemon zest for a subtle flavor variation.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 1g