Ultimate Mini Muffins Recipe

a plate of finished mini muffins in several flavors

This ultimate mini muffin recipe is a go-to in our house. It’s simple, versatile, and perfect for creating many flavors with one base batter! Make these in bulk to freeze for later!

Course Breakfast

Cuisine American

Keyword Easy Mini Muffins, Homemade Mini Muffins, Ultimate Mini Muffins Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings mini muffins

Calories 68kcal

Cost $10

Ingredients

2 3/4 cups all-purpose einkorn flour (or any AP wheat) 330g
1/2 tbsp baking soda
1/2 tsp salt
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 cup milk
1 tbsp vanilla extract
1 1/2 cups mix-ins total

Instructions

Preheat oven to 350° and add liners to a 12-cup mini muffin baking pan.
In a large bowl, combine the flour, baking soda, and salt.
Add the butter, sugar, and eggs, and mix until well combined. Add the milk and vanilla, and mix again. Whisk until smooth
Divide batter into the desired number of bowls. Fold in the mix-ins until just incorporated. Be careful not to over-mix!
Divide the batter into the muffin liners and bake for 12-14 minutes, or until golden brown and a toothpick inserted into the center of the muffin comes out clean.

Notes

Storing: Store in an airtight container for up to 3 days.
Freezing: Place cooled muffins into a freezer-safe bag and freeze for up to 6 months. Reheat in the microwave for 15–20 seconds or place in a cold oven and set the temperature to 350°. Heat for 8-10 minutes until the center is warm. Or you can thaw them at room temperature overnight.

Nutrition