Mini Muffins Food

CINNAMON-SUGAR MINI MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

BEST YET BANANA MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
• Combine flour, baking powder, and baking soda in a bowl.
• Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
• Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

MINI MUFFINS RECIPE

Steps:

• Whisk together your dry ingredients.
• Mix the egg,vanilla, oil, sour cream and bananas together.
• Combine the wet and dry until they are almost mixed thoroughly, then add in the chocolate chips. Don't over mix the batter.
• Place into your lined or greased unlined muffin tins, filling about 3/4 of the way full, and bake at 375 degrees until beautifully browned, about 10 minutes for mini's and 20 for large.

MINI DOUGHNUT MUFFINS

Steps:

• For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
• Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
• For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
• Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

MINI APPLESAUCE MUFFINS

Steps:

• In a bowl, cream 1/2 cup butter and sugar. Add eggs and applesauce.
• In another bowl, mix flour, baking powder and salt. Add to butter mixture.
• Grease mini-muffin tins. Bake at 375°F for 12-15 minutes. Let cool.
• Melt 1/2 stick butter. Make a mixture of sugar and cinnamon in bowl. Dip muffin tops in butter, then roll in sugar/cinnamon mixture.

HEALTHY TODDLER-FRIENDLY MINI MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
• Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
• To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
• Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
• Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
• Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
• This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

EASY MINI CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Mix dry ingredients together.
• Add oil, milk, and egg. Mix until combined. Don't over mix.
• Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
• Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon).
• Bake at 375 degrees F. for 9-10 minutes.
• Serve with homemade sweet cinnamon butter or roll in cinnamon sugar.

HEALTHY MINI PUMPKIN MUFFINS

Steps:

• Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
• Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
• Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
• Pour: Pour the dry ingredients into the wet ones.
• Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.
• Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.
• Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
• Eat: Let cool for 5-10 minutes, and serve.

MAGNIFICENT MINI MUFFINS

Steps:

• Preheat oven to 350.
• Butter mini-muffin tins, enough to make 45 muffins.
• Soften butter, then cream with the sugar. Beat until light and fluffy.
• Add eggs, one at a time, beating until smooth.
• Add bananas and beat.
• Sift soda with flour. Stir gently into creamed mixture.
• Fold in pecans, chips, and cherries.
• Pour into buttered mini-muffin tins.
• Bake 20 minutes.
• Remove minis from tins and cool on wire rack.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375F.
• Dump the egg and the milk into a large mixing bowl.
• Stir until the egg is beaten.
• Add the oil and vanilla extract to the bowl.
• Stir again.
• Add the granulated sugar and the brown sugar to the bowl.
• Stir well.
• Add the all purpose flour, baking powder and salt to the bowl.
• Stir until no large lumps remain.
• Add 1 cup of the chocolate chips to the bowl.
• Stir the chocolate chips into the batter.
• Spray a miniature muffin tin well with cooking spray.
• Spoon the batter into the muffin tins filling each cup about 2/3 of the way.
• Sprinkle the remaining 1/4 cup of mini chocolate chips on top of the muffin batter in the muffin tin.
• Place the muffin tin in the oven.
• Bake the muffins until a toothpick inserted in the center comes up clean. 10 - 12 minutes.
• Remove the pan from the oven and leave the muffins to cool in the pan for 5 minutes.
• After 5 minutes, transfer the muffins to wire racks to finish cooling.
• Serve and enjoy!

CHOCOLATE CHIP MINI MUFFINS (LITTLE BITES COPYCAT)

Steps:

• Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
• In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
• Gently stir the yogurt mixture into the flour mixture.
• Stir in the chocolate chips.
• Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoon in each mini muffin cup.)
• Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
• Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.