Mini Muffins

Mini muffins are the perfect after school snack or sweet breakfast treat! My recipe makes 30 super soft and fluffy muffins in just over 20 minutes.

Recipe includes a how-to video!

Course Bread, Breakfast, muffins

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings muffins

Calories 121kcal

Author Sam Merritt

Equipment

Ingredients

1 ¾ cups (220 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
1 cup (240 g) sour cream
½ cup (113 g) unsalted butter melted
1 large egg
1 teaspoon vanilla extract
1 cup (170 g) mini chocolate chips
Coarse sugar for sprinkling optional

Instructions

Preheat oven to 375F (190C) and line 15 wells of a 24-count mini muffin tin with paper liners (see note), alternating wells. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
1 ¾ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon table salt
In a separate, medium-sized mixing bowl or a large measuring cup, whisk together sour cream, butter, egg, and vanilla until mixture is well-combined (it’s OK if the butter separates a bit, just do your best).
1 cup sour cream, ½ cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
Add the wet ingredients into the dry ingredients and gently stir the ingredients together with a spatula. The batter will be quite stiff/dry, this is normal! When ingredients are about 50% combined, add in the chocolate chips and finish stirring until ingredients are just combined and no flour streaks remain.
1 cup mini chocolate chips
Scoop batter by 1 ½ Tablespoon sized scoop into prepared muffin tin.
Coarse sugar for sprinkling
Bake in center rack of 375F (190C) preheated oven for 12-13 minutes. When muffins are finished baking you may notice some light golden browning and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Allow muffins to cool in their pan for 5 minutes before carefully removing and baking your second batch of muffins.

Video

Notes

What’s with the alternating rows?

This recipe makes 30 muffins, which means you’ll need to bake two batches of muffins. By spacing out the muffins (and alternating the paper liners, you can see what I mean in the photo in the post if that helps!) you encourage the muffin tops to grow taller and you will get more even, faster baking. I bake one batch at a time and allow the muffin tin to cool before baking your second batch. It’s totally fine for the batter to sit, covered, as it waits for the first batch to bake and cool, in fact it will help the muffin tops be even taller!

Coarse sugar

Baker’s sugar, organic cane sugar (which is more coarse than average granulated sugar) or even cane sugar work best here for a nice texture! However if you don’t have any of these, you can just use a light sprinkling of regular granulated sugar (or even skip it).

Storing

Muffins are best enjoyed warm, but they will keep in an airtight container at room temperature for up to 3 days. They may also be tightly wrapped and frozen for several months.

Nutrition