Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 tablespoon cane sugar
– 1 cup whole milk
– 3 tablespoons melted and slightly cooled butter
– 1 egg
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
Instructions
1-First, preheat your oven to 350°F (175°C) and grease a mini muffin tin to keep the bites from sticking.
2-In a mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 tablespoon of cane sugar, and ¼ teaspoon of salt for a solid base.
3-In another bowl, whisk the wet ingredients together: 1 cup of whole milk, 1 egg, 3 tablespoons of melted and slightly cooled butter, and 1 teaspoon of vanilla extract until smooth.
4-Slowly add the wet mixture to the dry ingredients, stirring gently until just combined to keep the batter light and fluffy.
5-Spoon the batter into the greased mini muffin tin, filling each cup about three-quarters full for even rising.
6-Bake for 10-12 minutes, or until a toothpick comes out clean, and let them cool a bit before adding toppings like strawberries or blueberries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥞 Use fresh or frozen berries for variation and added flavor.
🍫 Mini chocolate chips melt slightly for a sweet surprise in each bite.
⏰ These muffins freeze well—freeze leftovers and reheat for a quick breakfast any day.
- Prep Time: 10 minutes
- Baking Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin