Muffins are among the favorite breakfast treats, an ideal grab-and-go alternative, especially when you need a quick fix. Mini muffins are even smaller, charming bite-sized versions of regular muffins. These treats are adaptable and delicious as quick snacks for various occasions, be it a brunch or a party where you need something for your guests to snack on.
We’ll show you all the right stuff to help you get delicious mini muffins every time you try your hands on the recipe. Take particular note of the correct cooking time to always get the best results.
Muffins Nutrition Facts
Tips for Cooking Mini Muffins
The following tips have been outlined to help you get the best out of your mini muffin recipes, so pay close attention:
Muffin vs. mini muffin sizes – Because mini muffins are typically one-third of regular muffins, a giant muffin recipe that can make about 12 large muffins should generate 36 mini muffins.
How to choose a mini muffin pan – mini muffin pans come in various sizes. The smaller pans can only make a dozen little muffins at a time, while the larger pans can make up to four dozen mini muffins in one batch.
Bake your muffins in batches – Because most mini-baking recipes create more than a dozen, you may need to bake your mixture in batches. Before adding the batter for the second batch of muffins, make sure the pan is thoroughly excellent and cleaned. The batter, regardless of the type of muffin batter you use, can typically sit on the counter until all of the muffins finish baking.
Add in loads of flavor – It’s preferable to incorporate as much flavor as possible into the batter itself with mini muffins to forgo the mix-ins totally. For a bright citrus muffin (for instance), this could mean using additional lemon zest or being liberal with the ingredients in other recipes. The fact that it’s small should not mean it has to be lacking in flavor.
Some ingredients to avoid – Fresh fruit is a popular addition to regular muffins, but it may not work well with mini muffins. Before adding the batter, one blackberry, for example, will almost entirely fill the muffin cavity. In light of this, you may want to avoid using fresh fruit in tiny muffins in favor of other mix-ins.
Ideal timing – Any muffin recipe can be converted to mini muffins, but the size difference will mean a variation in baking time. Mini muffins typically require less baking time than giant muffins and, as such, can be prone to overbaking. If you’re reducing the size of a conventional muffin recipe, keep the temperature the same as in the original recipe.
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Cooking Time for Mini Muffins
The ideal timing guidelines for mini muffin recipes have been outlined in the table below:
|Cooking procedure||Cooking time|
|Baking mini muffins in the oven at 400 F||15 minutes|
- 5 ounces of very ripe bananas, peeled (or ⅔ cups of mashed bananas, from about 1 large banana)
- 2 tablespoons of sour cream
- ½ teaspoon of pure vanilla extract
- 1 cup (4.5 ounces or 128 grams) of all-purpose flour
- ½ teaspoon of baking soda
- ¼ teaspoon of baking powder
- ¾ teaspoon of kosher salt
- 6 Tablespoons (3 ounces or 85 grams) of unsalted butter at room temperature
- ½ cup of tightly packed (3.75 ounces or 106 grams) dark or light brown sugar
- 1 large egg
- 1 cup (6 ounces or 170 grams) of mini chocolate chips; add extra to garnish
- Set the temperature of your oven to 400°F and preheat it, placing a rack in the center. Use paper liners to line a mini muffin tray.
- Mash the bananas with a fork in a medium bowl, then add the sour cream and vanilla; stir them both into the mixture. It’s beautiful if the mixture appears thick and lumpy.
- Combine the flour, baking powder, baking soda, and salt in a separate medium-sized mixing basin.
- Combine the butter and sugar in the bowl of a stand mixer that has been fitted with the paddle attachment. For 2 to 3 minutes on medium, beat the butter and sugar until the mixture is light, frothy, and doubled in volume, scraping down the sides and bottom of the bowl as needed with a rubber spatula.
- Reduce the speed of the mixer to low and pour in the egg, mixing until it becomes thoroughly incorporated. Scrape down the bowl’s bottom and sides.
- Pour in the dry ingredients in two equal parts to the mixer on low, only adding the second half after the first half has just been mixed. Beat the mixture on low until it is barely mixed; do this after adding in the banana batter all at the same time.
- In a separate bowl, whip the micro chocolate chips until they are evenly distributed.
- Scoop a scant 1½ teaspoon of batter into each paper liner with care. Mini chocolate chips should then be sprinkled on top of each muffin batter.
- Bake, the mini muffins for 15 minutes, or until a skewer inserted into the center of one muffin comes out with a few crumbs attached, and the muffins acquire a domed shape and golden brown color around the edges. On a wire rack, cool the mini muffins thoroughly in the muffin tray.
- You can choose to serve the mini muffins either warm or at room temperature. The muffins can also be refrigerated at room temperature for 3 days under a cake dome (or a large dish turned upside down).
This recipe takes an entire cooking duration of 20 minutes, including a prep time of 8 minutes and a cook time of 15 minutes. You can modify this recipe to serve beautiful treats to your family and friends on any occasion.
If you’d like more recipe ideas for mini muffins, then you may like to see this video recipe.