Mini Muffins - 4 Ways
Prep time
Cook time
Total time
These Mini Muffins are fun to eat and easy to customize. And this simple recipe is a great one to get the kids helping in the kitchen!
Recipe type: Breakfast or Snack
Serves: Makes 24 mini muffins
  • 1½ c. all-purpose flour
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 egg
  • ½ c. milk
  • ⅓ c. oil
  • 1 tsp. vanilla
  • For Brown Sugar & Cinnamon Topping: 1 Tbsp. brown sugar, 2 tsp. cinnamon
  • For Blueberry Topping: 18 blueberries
  • For Jelly Topping: 4 Tbsp. jelly or jam
  • For Chocolate Chip Topping: 18 chocolate chips
  1. Preheat the oven to 375° and prepare mini muffin pan with cooking spray.
  2. Combine the flour, sugar, baking powder and salt in a mixing bowl. In another bowl, combine the egg, milk, oil and vanilla; stir until mixed well.
  3. Create a well in the center of the dry ingredients and add the wet mixture. Stir until just blended; over mixing can result in tough and flat muffins.
  4. Spoon batter into muffin pan, filling each well about ⅔ full (about 1 Tbsp. of batter per muffin.)
  5. To top with berries or chips: Add 3 to each muffin top, pressing in slightly.
  6. To top with brown sugar & cinnamon: Stir to combine and sprinkle 1 tsp. on each muffin.
  7. To top with jelly: Create a small well in each muffin top and add a tsp. of jelly to the center.
  8. Bake for 12-14 minutes, or until tops are golden brown and inserted toothpick comes out clean. Keep an eye on them, as mini muffins bake faster than regular muffins.
To Store: After cooling, store in a zip top plastic bag or container for 2-3 days.
To Freeze: Allow to cool completely, package in foil and a freezer bag, and freeze for up to 3 months.
Recipe by The Preserves Project at