Description
Little Bites Muffins are the perfect bite-sized treat for any occasion. Soft, fluffy, and bursting with flavor, these mini muffins are simple to make and endlessly customizable. With 7 fantastic flavors to choose from, you can easily create a variety of delicious muffins that are perfect for breakfast, snacks, or a fun party treat.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Optional add-ins:
1 cup blueberries
1 cup chocolate chips
1 ripe banana, mashed
½ cup chopped nuts
Zest of 1 lemon (for lemon-flavored muffins)
1 teaspoon ground cinnamon (for cinnamon muffins)
½ cup shredded coconut (for tropical muffins)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin pan by greasing it or using mini muffin liners.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Mix Mixtures Together: Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix.
- Add Flavoring: Fold in any optional add-ins based on your preferred flavor.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin pan, filling each cavity about two-thirds full.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.
You can use almond milk or any plant-based milk instead of whole milk.
For a dairy-free version, use a non-dairy cheese substitute and skip the milk and eggs, or try applesauce as a binder.
Frozen fruits can be used instead of fresh, but fold them in gently and don’t thaw them first.
Feel free to adjust the sugar for a sweeter or less sweet muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg