Isn’t mini food fun? There’s just something about having the cute, little shrunken down version of something, like a slider or a bite-sized cupcake. Well these Mini Muffins are no exception. And you can take this very simple and basic muffin recipe and change it up to please everyone in the family by adding different toppings. We made Brown Sugar & Cinnamon, Blueberry, Chocolate Chip & Grape Jelly muffins…it was hard to choose a favorite!
As I said the basic recipe is super simple. This is a great one to have your kids help with, even younger ones, because it’s just simple measuring and mixing. My older kids, ages 7 & 9, can do recipes like this by themselves, with just reminders to level off the dry ingredients, and to scrape down the sides of the bowl and be patient when mixing. I also remind them to try to keep the batter even when adding it to the muffin tin…using a tablespoon helps with this step. My little guy, almost 3, can add pre-measured ingredients to the bowl and help with adding the fruit to the tops of the muffins before baking. We count “One, two, three blueberries!”
With supervision using the oven, this Mini Muffin recipe is one older kids can handle start to finish! Have toddlers get involved by having them add pre-measured ingredients into the bowl and let them help add the toppings to the muffins before baking.
The variations we created for this batch of mini muffins was dictated by what my kids like and by what we happened to have in the house. Get creative and have fun…try strawberries, bananas, blackberry jam or peanut butter chips! When you’re talking about Mini Muffins, you can’t really go wrong…
- 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
- Preheat the oven to 375° and prepare mini muffin pan with cooking spray.
- 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.
- 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.
- Spoon batter into muffin pan, filling each well about ⅔ full (about 1 Tbsp. of batter per muffin.)
- To top with berries or chips: Add 3 to each muffin top, pressing in slightly.
- To top with brown sugar & cinnamon: Stir to combine and sprinkle 1 tsp. on each muffin.
- To top with jelly: Create a small well in each muffin top and add a tsp. of jelly to the center.
- 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 Freeze: Allow to cool completely, package in foil and a freezer bag, and freeze for up to 3 months.